Lamb Casserole In Oven
Preheat the oven to gas mark 4 180 fan 160. Stir in the stock and Worcestershire sauce and bring to the boil.
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Cook in a hot oven 200C for about 35 minutes or until lamb is cooked to your liking and vegies are tender.
Lamb casserole in oven. Pat dry with paper towels. 1 Pre-heat the oven to 180C 350F Gas Mark 4. Lightly seal the lamb forequarter pieces with some oil in a large frying pan and then remove from the pan.
Dont overcrowd the pan or the meat will stew instead of searing. Heat the oil in a large frying pan and fry the lamb steaks over a high heat for 1-2 mins on each side until browned. Add carrots onions and bay leaf.
Add the onion and garlic to the pan and fry for 5 mins. In a 5Qt dutch oven saute chopped bacon over medium heat until browned and fat released. Add the tomato base pasta sauce stock and water and stir.
While bacon cooks season lamb pieces with 12 Tbsp salt and 1 tsp pepper. Preheat oven to 350 degrees F 175 degrees C. Replace onion and garlic mix from the warming plate then add the pre-cut carrot potatoes tomato paste Worcestershire and stock cubes.
Heat 2 tablespoons of the oil with the butter in a large flameproof casserole dish or deep ovenproof sauté pan. Stir in the fresh cream and return to the oven. Dust lamb in flour and shallow fry the lamb in the camp oven until it starts to take on some colour.
Transfer to a shallow ovenproof dish. Toss the lamb in the seasoned flour so its well coated. Transfer to the oven.
Fry the meat pieces in 2 or 3 batches until golden about 3-4 minutes per batch turning the meat a few times in between and adding more of the oil between the batches. Arrange the lamb chops in a single layer in a shallow 2-quart baking dish. Put the flour in a large bowl and season well.
Place the wedges on the prepared baking. Apart from the carrots in the casserole I like to serve this slow-cooked lamb casserole with lots of green vegetables - like beans peas and broccoli - and oven-roasted sweet potato wedges and tomatoes. Heat 2 tablespoons of the oil in a deep ovenproof frying pan or flameproof casserole dish and brown the lamb shanks all over on a high heat for 56.
Add water until 90 covered Add salt and pepper to taste cover and simmer until vegies are done. With a slotted spoon transfer bacon to a large plate. Cook and stir until softened about 5 minutes.
3 Fry the vegetables for 3-4 minutes stir in the flour and cook for 1 minute. Step 2 Heat butter in a large pot over medium heat until melted. Peel the potatoes and cut them into wedges.
Season the chops with salt and pepper and sear them for 15 minutes per side. In a nonstick skillet over medium heat brown the lamb chops well on both sides for about 15 minutes. Line a baking tray with baking paper.
Gradually blend in the stock add the Bay Leaves Mint and seasoning. Preheat the oven to 170C Fan 150C350FGas Mark 3. Heat 1 tablespoon oil in the Dutch oven.
Remove lid and scoop off and discard any fat that has risen to the top. Season the flour with salt and pepper. 2 Heat the oil in a frying pan and brown the cutlets place in a casserole dish.
Preheat the oven to 200 degrees Celsius 400 degrees Fahrenheit. Sprinkle with 14 cup flour and toss. Over medium-high heat heat an oven-safe heavy bottomed skillet and add 1 tbsp olive oil.
Preheat oven to 375 F. Preheat oven to 180C. Using same pan add onion garlic and carrot and lightly fry until onions are clear.
Bake in the oven for 2 to 2½ hours until the lamb is tender and falling apart. 4 above Transfer all the meat to the slow cooker.
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