Lamb And Potato Casserole Recipes

Steps:

• Preheat oven to 375°. In a Dutch oven, heat oil over medium heat. Add lamb and onion; cook and stir until meat is no longer pink. Stir in flour until blended. Gradually add broth. Bring to a boil; cook until thickened, 1-2 minutes, stirring to loosen browned bits from pan. Add carrots, leeks, 1 Tbls. parsley, rosemary, salt, pepper and thyme. , Spoon into a greased 13x9-in. or 3-qt. baking dish. Cover with potato slices; brush with 2 tablespoons melted butter. Bake for 1 hour; brush the potatoes with remaining butter. Return to oven; bake until the meat is tender and potatoes are golden, 30 minutes to 1 hour longer. Cool briefly; sprinkle with remaining parsley., Freeze option: Before adding parsley, cover and freeze the baked, cooled casserole.To use, partially thaw in refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Reheat, covered, until a thermometer reads 165°, about 1 hour. Sprinkle with parsley.

Steps:

• Preheat the oven to 425F. Pour half of the olive oil into a deep baking pan and turn the pan so the sides are coated with the oil to make serving easier. Layer half the potatoes in the bottom of the pan. If some slices are thicker than others, use these on the bottom layer. Sprinkle salt and pepper over the layer of potatoes. Mix the garlic, parsley and rosemary together and sprinkle half of it over the potatoes in the pan. Arrange the lamb slices evenly over the layer of potato slices. Add more salt and pepper and drizzle the rest of the olive oil over the lamb. Sprinkle the cheese over the lamb. Then layer the rest of the potatoes over the top. Sprinkle salt and pepper and the rest of the herb mix over the potatoes and add about a quarter cup of water to the pan. Bake, uncovered, for 1 hour. Add 1/2 cup more water to the pan and bake another hour, or until a fork easily pierces through the meat and potatoes. Serve immediately.

Steps:

• Slice the potatoes to about the thickness of a magazine (half a cm). Cook in boiling water for 8-10 mins until tender. Meanwhile, heat an ovenproof frying pan or shallow casserole on a high heat. Dry-fry the lamb for 5 mins until browned, letting the meat release itself from the base before you turn it. Heat the grill to medium.
• Tip the onion and most of the rosemary into the pan and fry for 3 mins until the onion is slightly softened and takes on some of the colour from the lamb. Stir in the gravy, then season with black pepper.
• Drain the potato slices and lay over the meat, each one overlapping slightly, then grill for about 5 mins, until the potatoes are golden.

Steps:

• Brown the lamb in a skillet or frypan.
• Combine the chopped garlic and lemon thyme leaves.
• Place all of the thinly sliced potato in a large bowl and mix with the garlic and thyme mixture.
• You can also add salt and freshly cracked black pepper here if you wish.
• Place half of the potato mix in a casserole dish, top with the lamb and cover with the remaining potato making sure you get all the garlic and thyme into the casserole.
• Pour the stock into the casserole until the potatoes are just about covered but not quite.
• Bake at 160-180 degrees C for about an hour until the potatoes are very tender.
• You can bake it with a lid on for a soft top or off for crispy potato slices on top.
• This will fill your house with the mouthwatering smell of lemon thyme.
• The lemon thyme has a delicious delicate taste so don't overpower it with too much salt and pepper.