Lamb Casserole

Lift the lid to billows of steam from this winter warmer, full of painful meat and potato in wealthy tomato and red wine sauce.

The ingredient of Lamb Casserole

• 6 about 1 5kg lamb forequarter chops excess fat trimmed halved
• 1 tbsp olive oil
• 2 garlic cloves coarsely chopped
• 500g coliban potatoes halved see note
• 2 carrots peeled thickly sliced transversely
• 160ml 2 3 cup red wine
• 1 x 660ml btl passata tomato pasta sauce
• 375ml 1 1 2 cups massel chicken style liquid collection store
• 1 x 260g btl tomato chutney
• 2 large sprigs roomy rosemary
• 150g 1 cup frozen peas
• chopped lively continental parsley to support

The Instruction of lamb casserole

• preheat oven to 180u00b0c season the lamb behind salt and pepper heat the oil in a large flameproof casserole dish or large frying pan beyond medium high heat increase be credited with one third of the lamb and cook for 2 3 minutes each side or until browned transfer to a large plate repeat in 2 more batches past remaining lamb reheating the dish amongst batches
• amass the garlic and cook stirring for 2 minutes or until soft accumulate the potato and carrot and cook stirring occasionally for 2 minutes amass the wine and cook for 2 minutes or until the liquid has shortened by half
• transfer the union to a casserole dish if necessary amass the lamb passata stock chutney and rosemary cover and bake for 2 hours or until the lamb is desire and falls off the bone
• use a large metal spoon to skim any fat from the surface stir up opinion in the peas season following salt and pepper sprinkle subsequent to parsley to serve

Nutritions of Lamb Casserole

calories: 578 38 calories
calories: 22 grams fat
calories: 8 5 grams saturated fat
calories: 46 grams carbohydrates
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calories: 48 grams protein
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