Minted Lamb Potato Bake

Serves 4
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Directions

  1. 1Coat the lamb with salt, pepper, and cornflour in a bowl.
  2. 2Fry the lamb in a pan on medium-high heat with oil for 2-3 minutes to brown, then set aside.
  3. 3In the same pan, fry onions and carrots for another 2-3 minutes.
  4. 4Add garlic and tomato puree to the pan.
  5. 5Fry the mixture for another minute or two.
  6. 6Transfer the lamb, onions, and carrots to the slow cooker pot.
  7. 7Add mixed herbs, bay leaves, pepper, Worcestershire sauce, mint sauce, and either lamb or chicken stock to the slow cooker.
  8. 8Stir the ingredients in the slow cooker.
  9. 9Cover and cook on high for 5-6 hours or low for 7-8 hours.
  10. 10When the lamb is ready, peel, chop, and parboil potatoes for around 10 minutes.
  11. 11Transfer the lamb to an ovenproof dish.
  12. 12Add melted butter, garlic granules, mixed herbs, salt, and pepper to the parboiled potatoes.
  13. 13Mix the potatoes until fully coated.
  14. 14Evenly place the seasoned potatoes on top of the lamb in the ovenproof dish.
  15. 15Place the dish in a preheated oven at 180°C for 40-45 minutes or until the potatoes are golden.

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
  • Oil

Equipment

bowlpanslow cookerovenproof dishoven

Tips

  • Garnish with mint or parsley.