Very simple lamb and potato casserole made with layers of sliced potatoes, browned onion and leg of lamb, fresh thyme, stock and seasoning.
Ingredients
- 1 tablespoon vegetable oil
- 12 ounces chopped onion
- 1 ½ pounds cubed leg of lamb meat
- 2 ½ pounds potatoes, peeled and thinly sliced
- 2 tablespoons chopped fresh thyme
- 1 ounce butter
- 2 cups chicken or lamb stock
Directions
Step 1
Heat oil in a large skillet over medium high heat. Saute onion until soft and deep golden in color. Remove from skillet and set aside. Add lamb to skillet and fry (in batches if necessary) until rich chestnut brown in color, 12 to 15 minutes. Drain fat and reserve.
Step 2
Preheat oven to 375 degrees F (190 degrees C).
Step 3
Spread 1/2 of the potatoes in the bottom of a 9×13 inch baking dish. Season with salt and pepper to taste. Place browned lamb and onions on top, then sprinkle with thyme and season to taste. Cover with remaining potatoes, season to taste and dot with butter. Pour stock over all.
Step 4
Bake in the preheated oven for 1 1/2 to 2 hours. Note: If casserole is drying out while cooking, add more stock as needed. If casserole is browning too quickly, cover with aluminum foil.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 365 | |
% Daily Value * | |
Total Fat16g | 21% |
Saturated Fat7g | 35% |
Cholesterol58mg | 19% |
Sodium302mg | 13% |
Total Carbohydrate38g | 14% |
Dietary Fiber5g | 19% |
Total Sugars5g | |
Protein17g | |
Vitamin C42mg | 208% |
Calcium46mg | 4% |
Iron3mg | 16% |
Potassium1044mg | 22% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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