Lamb And Vegetable Casserole Food

LAMB AND VEGETABLE CASSEROLE

Steps:

• Preheat oven to 180°C. Toss meat in seasoned flour, shaking off excess.
• In a large flameproof casserole dish, heat 2 tablespoons of the oil on high. Brown meat in 3 batches for 3-4 minutes. Transfer to plate.
• In same pan heat remaining oil on medium. Sauté carrot, celery, onion and garlic for 3-4 minutes until onion is tender.
• Return meat to pan with passata, stock and wine. Add thyme, bay leaves and season to taste. Bring to boil, stirring. Bake, covered for 1 hour, then uncover. Stir mushrooms through.
• Bake for a further 25-30 minutes until meat is very tender. Scatter with parsley to serve. Accompany with mashed potatoes and green beans.

ROASTED LAMB WITH ROOT VEGETABLES

Steps:

• Allow the leg of lamb to rest at room temperature for 1 hour before cooking.
• Preheat an oven to 400 degrees F (200 degrees C). Place the oven rack in the lower third of the oven.
• Whisk the garlic, pepper, red pepper flakes, bay leaf, rosemary, 1/2 cup olive oil, vinegar, and honey together in a small bowl. Rub the mixture over the lamb, then season with 2 tablespoons coarse salt. Set aside. Place carrots, potatoes, beet, yam, and turnips in a large roasting pan. Toss with 2 tablespoons olive oil and a pinch of salt. Arrange the seasoned leg of lamb on top of the vegetables.
• Roast the lamb in the preheated oven for 20 minutes, then reduce oven temperature to 325 degrees F (165 degrees C). Continue roasting to your desired degree of doneness, about 90 minutes more for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
• Allow the leg of lamb on a cutting board, tented with aluminum foil, for 30 minutes before carving. Place the vegetables on a serving platter and cover with aluminum foil to keep warm until ready to serve.

MEDITERRANEAN VEGETABLES WITH LAMB

Steps:

• Heat the oil in a large, heavy-based frying pan. Cook the lamb and shallots over a high heat for 2-3 mins until golden. Add the courgettes and stir-fry for 3-4 mins until beginning to soften.
• Add the spices and toss well, then add the peppers and garlic. Reduce the heat and cook over a moderate heat for 4-5 mins until they start to soften.
• Pour in the stock and stir to coat. Add the tomatoes, season, then cover with a lid and simmer for 15 mins, stirring occasionally until the veg are tender. Stir through the coriander to serve.

LAMB AND WINTER VEGETABLE STEW

Steps:

• Heat the oil in a large saucepan, and brown the lamb meat on all sides. Drain fat, and stir in the beef broth and wine. Season with garlic, thyme, salt, pepper, and bay leaf. Bring the mixture to a boil. Reduce heat, cover, and simmer 20 minutes.
• Mix in the squash, parsnips, sweet potatoes, celery, and onion. Bring to a boil, then reduce heat and simmer 30 minutes, or until the vegetables are tender.
• In a small bowl, blend the sour cream and flour. Gradually stir in 1/2 cup of the hot stew mixture.
• Stir the sour cream mixture into the saucepan. Remove the bay leaf, and continue to cook and stir until thickened.

LAMB AND VEGETABLE CASSEROLE

Steps:

• Heat half of the oil in a large casserole.
• Add onions and sauté until soft and golden.
• Add lamb and brown on all sides, (I would add any bones to the browning and into the casserole, to get all the goodness from them, just remove the bones before serving.) Mix in chillies, salt and pepper.
• Pour enough water just to cover the meat.
• Cover and cook slowly (simmer) for 1 hour.
• Add potatoes, eggplant, green peppers and beans to the casserole with enough water to cover ingredients.
• Put into preheated oven 350°F for a further 1 hour.
• Place tomatoes on top and cook for a further 10 minutes.
• Mix eggs, yogurt and parsley together, Pour over the casserole, and return to oven, uncovered until eggs have set and turned golden.
• Serve immediately.

SLOW-COOKED VEGETABLE AND LAMB CASSEROLE

Steps:

• Preheat oven to 160°C/140°C fan-forced. Place flour and lamb into a plastic bag and toss to coat. Shake off excess flour. Heat oil in a large frying pan over medium-high heat. Cook lamb, in batches, turning often, until evenly browned. Transfer to a plate
• Add onions and garlic to pan and cook, stirring often, for 3 minutes. Add carrots, celery, Worcestershire sauce, thyme, stock, tomatoes and lamb. Stir to combine and cook over medium heat until hot. Season with salt and pepper to taste. Transfer mixture into a 10-cup (about 6cm deep) ovenproof casserole dish. Cover with foil and bake for 1¼- 1½ hours or until hot and bubbling
• Carefully remove casserole from oven. Arrange potatoes, overlapping slightly, on top. Spray potatoes liberally with oil. Bake for 1 hour or until potatoes are tender. Increase oven temperature to 200°C/180°C fan-forced and bake for 10-15 minutes until potatoes are golden and crisp on the edges. Sprinkle with thyme and serve with crusty bread

SLOW COOKER LAMB CHOPS AND VEGETABLES

Steps:

• Put flour on a plate, season with pepper (and salt if you wish). Coat chops in flour, shake off excess and reserve flour for later use.
• Add oil to large heavy pan or wok and brown the chops in batches to seal them and place them in the bottom of the slow cooker/crock pot.
• Sauté bacon pieces, garlic and celery for 5 minutes over high heat then reduce heat to medium high, add the mushrooms and onions and sauté for for another 5 minutes or so.
• Add the rest of the vegetables and cook, stirring occasionally, for another 10 minutes or so and then add to the slow cooker on top of the chops.
• Melt the butter in the same pan and add the reserved flour. Cook over fairly high heat, stirring occasionally until dark brown.
• Pour in the stock and Worcestershire sauce and stir until mixture boils.
• Add packet of French onion soup, mix in and then pour the mixture over the ingredients in the slow cooker.
• Cook for 7 hours or more and serve over mashed potatoes.