Photography: Tanya Zouev
Farmer's lamb casserole
By Suzanne Gibbs
A delicious farmer's lamb casserole recipe.
From the January 2006 issue of
Australian Table magazine.
Subscribe here.
INGREDIENTS
2 tablespoons plain flour
900g lamb forequarter, chump or neck chops, halved
1 tablespoon olive oil
8 pickling onions, peeled (see tip)
2 carrots, peeled, diced
1 cup (250ml) chicken stock
400g can diced tomatoes
400g can butter beans, rinsed, drained
1 cup (120g) frozen peas
METHOD
1. Preheat oven to 190°C or 170°C fan. Place flour in a shallow dish and season well with salt and freshly ground pepper. Trim lamb of excess fat and turn to coat in flour, shaking off any excess.
2. Heat oil in a heavy-based, flameproof casserole pan on high. Cook lamb, in batches, for 4 minutes, until browned. Remove from pan.
3. Add onion and carrot to pan, and cook on medium heat for 5 minutes, stirring, until browned. Return lamb to pan with stock, tomato and butter beans. Bring to boil. Cover and transfer to oven and cook for 1 hour, until lamb is very tender.
4. Stir in peas and cook for another 10 minutes.
Tip:Leave a little root attached to each onion to prevent it falling apart when cooking.
Legumes, such as beans, are a good source of iron and protein and a great low-GI addition to casseroles.
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