While at the Mother outlaw’s yesterday I noticed she had rather a lot of rosemary growing in one of her pots so decided to snip some of it!
Everyone knows that it goes well with lamb so the seed was sown for a Lamb Casserole for sunday dinner.
I had some leeks and carrots in the fridge and a bag of lamb chops in the freezer so all that was left was to chuck a few other ingredients into the pot for flavour.
To serve at least 4 hungry people..
- 1 kilo Lamb – I use a value bag of frozen chops from Tesco. But any stewing lamb will be fine.
- 2 or 3 Leeks – washed and sliced
- 2 or 3 large Carrots – peeled and sliced
- 1 tin chopped tomatoes
- 1 to 2 tsp french mustard
- 1 dessert-spoon Honey
- half wine glass sweet (red) martini (mine was Aldi’s own label!)
- half pint hot water
- 2 tsps chopped rosemary
- black pepper
- Brown lamb in frying pan, then transfer to a slow cooker (or large casserole dish – see alternative cooking method below)
- Place vegetables on top of meat.
- Pour tomatoes into frying pan to deglaze.
- Stir in mustard, honey, wine, rosemary and hot water.
- Bring to boil and season with salt and pepper.
- Pour liquid over meat and vegetables.
- Place lid on top and turn on.
- Cook on high for 5 to 6 hours
- ALTERNATIVELY – cook in a casserole dish in the bottom of a conventional oven on medium for 2 to 3 hours
- Check seasoning at end of cooking time.
- Serve with potatoes, pasta or noodles
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