Lamb Casserole and Small Potatoes
Robust wine pairs with this hearty Lamb Casserole and Small Potatoes, served with carrots and new potatoes. Perfect for a comforting meal for 4.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.laclassedecuisine.com.
Cooking tools:
- Baking dish
- Skillet
- Stove
- Colander
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Measuring cup
- Wooden spoon
- Spoon
- Mixing bowl
Ingredients
- 800 gr ( 2 lb) lamb neck fillets, cut into 4 cm (1 1/2 inch) pieces
- 3 Tbsp vegetable oil
- 500 ml (2 cups) vegetable stock and 300 ml ( 1 1/4 cup) Madeira wine
- 1 sprig of fresh rosemary and 1 of thyme
- 3 tomatoes, chopped and 3 whole garlic cloves
- 12 new potatoes, peeled, left whole
- 2 Tbsp tomato puree
- 4 medium carrots, peeled and thickly sliced and 1 onion, peeled and sliced
- 3 pinches of salt and freshly ground black pepper
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