Best 2 Lamb And Potato Casserole Recipes
**Aromatic Lamb and Potato Casserole: A Culinary Journey of Comfort and Delight**
Indulge in the heartwarming flavors of our lamb and potato casserole, a culinary masterpiece that effortlessly blends succulent lamb, tender potatoes, and an array of aromatic spices. This classic dish promises a taste of pure comfort, perfect for cozy dinners with loved ones or special occasions. Embark on a culinary journey with us as we present not one but three delectable variations of this timeless recipe, each offering a unique twist on the classic. From the traditional charm of the classic lamb and potato casserole to the vibrant flavors of the Mediterranean-inspired version and the spicy kick of the Mexican-style casserole, there's a recipe here to tantalize every palate.
LAMB AND SWEET POTATO SLOW-COOKER CASSEROLE AUST WW 4 PNTS
Make and share this Lamb and Sweet Potato Slow-Cooker Casserole Aust Ww 4 Pnts recipe from Food.com.
Provided by Sonya01
Categories Lamb/Sheep
Time 7h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place lamb, onions, garlic, coriander, cardamom, sweet potato and stock in a 5-litre capacity slow cooker. Season well with salt and pepper. Cover and cook on a low setting for 7 hours. Make sure to split cardamom pods down centre (not all way through) with a large sharp knife. This will help cardamom flavour to infuse in casserole. Unfortunately some of the black seeds may come out during the cooking process, so be careful not to eat them. They aren't at all harmful to your health, just a little full-on in flavour.
- Serve with steamed green beans or broccoli.
LAMB AND POTATO CASSEROLE
Steps:
- Preheat the oven to 425F. Pour half of the olive oil into a deep baking pan and turn the pan so the sides are coated with the oil to make serving easier. Layer half the potatoes in the bottom of the pan. If some slices are thicker than others, use these on the bottom layer. Sprinkle salt and pepper over the layer of potatoes. Mix the garlic, parsley and rosemary together and sprinkle half of it over the potatoes in the pan. Arrange the lamb slices evenly over the layer of potato slices. Add more salt and pepper and drizzle the rest of the olive oil over the lamb. Sprinkle the cheese over the lamb. Then layer the rest of the potatoes over the top. Sprinkle salt and pepper and the rest of the herb mix over the potatoes and add about a quarter cup of water to the pan. Bake, uncovered, for 1 hour. Add 1/2 cup more water to the pan and bake another hour, or until a fork easily pierces through the meat and potatoes. Serve immediately.
Tips:
- If you don't have lamb shoulder, you can substitute another cut of lamb, such as lamb leg or lamb chops. Just be sure to adjust the cooking time accordingly.
- You can also use a different type of potato, such as Yukon Gold or russet potatoes. Just be sure to peel and cut them into evenly sized pieces so that they cook evenly.
- To make the casserole ahead of time, simply assemble it and then refrigerate it overnight. When you're ready to bake it, just let it come to room temperature for 30 minutes before baking.
Conclusion:
This lamb and potato casserole is a hearty and flavorful dish that's perfect for a winter meal. The lamb is tender and juicy, the potatoes are creamy and soft, and the gravy is rich and flavorful. Serve it with a side of roasted vegetables or a simple green salad for a complete meal.
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