Lemon-scented lamb casserole with winter vegetables
Lemon-scented lamb casserole with winter vegetables
INGREDIENTS
1 bay leaf
3 sprigs fresh oregano
3 stalks fresh flat-leaf parsley
1kg best neck lamb chops
2 tablespoons plain flour
2 tablespoons olive oil
3 small (300g) red onions, quartered
3 cloves garlic, sliced
1/3 cup (80ml) lemon juice
3 cups (750ml) salt-reduced
chicken stock
2 medium (500g) parsnips, halved, quartered lengthways
800g butternut pumpkin, peeled, deseeded, cut into 2cm cubes
2 teaspoons finely grated lemon rind
1 tablespoon chopped fresh oregano
METHOD
Preheat oven to 160°C (140°C fan-forced). Make a bouquet garni by tying the bay leaf, oregano and parsley together with kitchen string; set aside. Toss the lamb in seasoned flour until well coated; shake away excess flour.
Heat 2 teaspoons of the oil over medium-high heat in a large casserole dish. Cook half the lamb until browned all over. Remove from dish. Repeat with another 2 teaspoons oil and remaining lamb. Add remaining oil to the dish and cook onion over medium heat until soft. Add garlic and cook, stirring, for 1 minute or until garlic is aromatic.
Add ¼ cup (60ml) of lemon juice to the dish and bring to the boil. Cook, stirring, until juice is reduced by about half.
Return all the lamb with any juices to the dish; add bouquet garni, stock and parsnips, stir to combine. Bring to the boil. Cover and place in oven for 1½ hours or until lamb is very tender. Place the pumpkin on top of the casserole (don’t stir through), cover and cook a further 10 minutes or until pumpkin is tender. Add remaining juice, sprinkle with rind and oregano. Serve with potatoes, if desired.
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