Lamb and Potato Casserole
Traditional recipes for Irish stew use a tough, fatty cut of lamb and only potatoes, onions, herbs and sometimes carrots. This up-to-date version with lamb leg steaks is leaner and more colourful.
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Cooking tools:
- Baking dish
- Skillet
- Oven
- Stove
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
Ingredients
- 8 lamb chops
- 45 ml (3 tbsp) olive oil
- Salt
- freshly ground pepper
- 2 onions, sliced thinly
- 3 cloves garlic, minced
- 5 ml (1 tsp) ground sage
- 675 g (1 1/2 lb) potatoes, peeled and sliced thinly
- 1 L (4 cups) lamb or chicken stock
