ARGE 6 CUP CAPACITY HEATPROOF CASSEROLE DISH WITH MELTED BUTTER.
Pre-heat oven to 180.C.
Cut lamb into cubes and cut apricots, if using, in half.
Coat lamb in flour and place in a non-stick pan coated in oil to brown and seal in the juices.
Place all remaining ingredients in a large oven-proof casserole dish (with a lid) and stir until combined.
Place lid on casserole dish and cook for approx 90 mins or until vegetables are cooked to your liking.
Serve over rice.
smooth paste.
Place lamb in a ceramic or glass
b>lamb. In a large baking pan (if you have an earthenware casserole
il in a large casserole, add the lamb in batches and brown
o 300\u00b0F Cut the lamb into 2in cubes.
Fry
Preheat oven to 350 degrees F (175 degrees C).
Heat butter in a large pot over medium heat until melted. Add onion; cook and stir until softened, about 5 minutes.
Season flour with salt and pepper in a shallow dish. Dredge lamb chops in flour mixture on both sides.
Layer lamb chops with onion, carrot, and celery in a casserole dish.
Mix stock, plum jam, tomato sauce, and Worcestershire sauce together in a small bowl. Pour over lamb in the casserole dish.
Bake in the preheated oven until lamb is tender, about 1 hour 30 minutes.
arge bowl, mix together the lamb, onions, oats, eggs, 1/2
Preheat oven to 375\u00b0F. Place flour in a shallow bowl and season well. Trim lamb of excess fat, add to flour and turn to coat, shaking off excess.
Heat oil in a Dutch oven on high. Cook lamb in batches for 4 minutes, until browned. Remove from pan.
Add onions and carrots to the pan. Cook on medium for 5 minutes, stirring until browned. Return lamb to pan with stock, tomato and beans. Bring to a boil. Cover, transfer to oven. Cook 1 hour, until lamb is very tender.
Stir in peas and cook another 10 minutes. Serve.
00b0C.
Lightly seal the lamb forequarter pieces with some oil
ven to 350\u00b0F. Season lamb generously. Heat oil in Dutch
Toss diced lamb in plain flour with salt&
Preheat oven to 400\u00b0F. Heat 2 tbsp oil in a pan and brown meat, working in batches if necessary.
Meanwhile, heat remaining oil and sweat onions and garlic until soft. Transfer to an ovenproof dish with meat, brussel sprouts and tomatoes. Add stock, red wine, rosemary and pepper then bake for about 40 mins.
Mix breadcrumbs and Parmesan then sprinkle over casserole and bake for another 20 mins until golden brown. Serve.
Cut lamb into strips. Heat 2 tablespoons
inutes.
Add the cubed lamb and cook until longer pink
il over high heat. Brown lamb chops for 2-3 mins
or about 15 minutes. Brown lamb pieces and sear on all
arge nonstick Dutch oven. Dust lamb with flour. Add to hot
arge skillet, saute the ground lamb, working in batches if necessary
Cut or form lamb into patties.
Brown lightly.
Pour off excess fat.
Put into large Dutch oven or casserole.
Dissolve soup in boiled water.
Pour over lamb and bring again to a boil. Add rice; bring to boil again.
Cover and bake in a 400\u00b0 oven for about 40 minutes or until rice is cooked and water is absorbed. Serves 6.