Minted Lamb Potato Bake

Name: Minted Lamb Potato Bake
Total time: 360 min
Yield: 4 servings
Ingredients: 700 g Diced Casserole Lamb; 1 Tsp Salt; 1 Tsp Pepper; 2 Tbsp Cornflour; 2 Onions; 2 Large Carrots; 1 Tbsp Garlic; 1 Tbsp Tomato Puree; 1 Tsp Mixed Herbs; 2 Bay Leaves; 1 Tsp Pepper; 2 Tbsp Worcestershire Sauce; 2 Tbsp Mint Sauce; 300 ml Lamb or Chicken Stock; 900 g Potatoes; 25 g Butter (Melted); 1 Tsp Garlic Granules; 1 Tsp Mixed Herbs; 1 Tsp Salt; 1 Tsp Pepper

Serves 4

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Minted Lamb Potato Bake

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Serves 4

Directions

1Coat the lamb with salt, pepper, and cornflour in a bowl.
2Fry the lamb in a pan on medium-high heat with oil for 2-3 minutes to brown, then set aside.
3In the same pan, fry onions and carrots for another 2-3 minutes.
4Add garlic and tomato puree to the pan with onions and carrots.
5Fry for another minute or two, then transfer the lamb, onions, and carrots to the slow cooker pot.
6Add mixed herbs, bay leaves, pepper, Worcestershire sauce, mint sauce, and either lamb or chicken stock to the slow cooker.
7Give it a stir, cover, and cook on high for 5-6 hours or low for 7-8 hours.
8When ready, peel, chop, and parboil potatoes for around 10 minutes.
9Transfer the lamb mixture to an ovenproof dish.
10Add melted butter, garlic granules, mixed herbs, salt, and pepper to the parboiled potatoes, mixing until fully coated.
11Evenly place the potatoes on top of the lamb and place in a preheated oven at 180°C for 40-45 minutes or until the potatoes are golden.
12Garnish with mint or parsley.

Ingredients

700 g Diced Casserole Lamb
1 Tsp Salt
1 Tsp Pepper
2 Tbsp Cornflour
2 Onions
2 Large Carrots
1 Tbsp Garlic
1 Tbsp Tomato Puree
1 Tsp Mixed Herbs
2 Bay Leaves
1 Tsp Pepper
2 Tbsp Worcestershire Sauce
2 Tbsp Mint Sauce
300 ml Lamb or Chicken Stock
900 g Potatoes
25 g Butter (Melted)
1 Tsp Garlic Granules
1 Tsp Mixed Herbs
1 Tsp Salt
1 Tsp Pepper

Equipment

BowlPanSlow cooker potOvenproof dishOven

Minted Lamb Potato Bake

Serves 4

tiktok.com

Minted Lamb Potato Bake

tiktok.com

Serves 4

Directions

1Coat the lamb with salt, pepper, and cornflour in a bowl.
2Fry the lamb in a pan on medium-high heat with oil for 2-3 minutes to brown, then set aside.
3In the same pan, fry onions and carrots for another 2-3 minutes.
4Add garlic and tomato puree to the pan with onions and carrots.
5Fry for another minute or two, then transfer the lamb, onions, and carrots to the slow cooker pot.
6Add mixed herbs, bay leaves, pepper, Worcestershire sauce, mint sauce, and either lamb or chicken stock to the slow cooker.
7Give it a stir, cover, and cook on high for 5-6 hours or low for 7-8 hours.
8When ready, peel, chop, and parboil potatoes for around 10 minutes.
9Transfer the lamb mixture to an ovenproof dish.
10Add melted butter, garlic granules, mixed herbs, salt, and pepper to the parboiled potatoes, mixing until fully coated.
11Evenly place the potatoes on top of the lamb and place in a preheated oven at 180°C for 40-45 minutes or until the potatoes are golden.
12Garnish with mint or parsley.