Try this tasty potato and lamb dish and always choose Quality Mark beef and lamb.
Thanks very much to Beef Lamb NZ for sharing this recipe.
6-8 Quality Mark lamb shoulder or neck chops
salt and freshly ground pepper
¼ cup plain flour
1 Tbsp butter
2 Tbsp tomato paste
½ cup white wine (optional or use extra stock)
2 cups Campbell’s Real Stock – chicken
3 fresh thyme sprigs or 1 tsp dried thyme
1 stick rosemary
3 bay leaves
4 cloves garlic, chopped
400g can chopped tomatoes
300g small boiling potatoes, halved if necessary
250g baby carrots, peeled and topped
2 spring onions, cut into thirds
200g round green beans, trimmed
1 cup peas
Preheat the oven to 150°C.
Season the lamb with a little salt and pepper. Place the flour in a bag with the chops and toss to coat. Heat the butter over a high heat in a large ovenproof saucepan (or a regular pan then transfer to a casserole dish later). Sear the chops a few at a time to brown them on both sides. Set the chops aside.
Add the tomato paste to the pan and cook for a few minutes on a high heat. Add the wine, if using and let it bubble up for 30 seconds. Add the stock, thyme, rosemary stick, bay leaves, garlic and the tomatoes. Transfer to an ovenproof dish, cover and cook in the oven for 2½ hours (or transfer to a slow cooker and cook on low for 6-8 hours).
Steam the potatoes and vegetables until tender. Add a little oil, salt and pepper then toss to coat.
To steam potatoes:
– Choose a saucepan with a steamer.
– Half fill the saucepan with water and bring to the boil.
– Place prepared potatoes in the steamer making sure they do not touch the water.
– Cover and adjust the heat to a steady simmer.
– Cook until they are tender.
– Add more boiling water if necessary.
Serve in large bowls, topped with freshly steamed potatoes and vegetables.
Nutrition Information Panel
|Per Serving [4 Serves]|
– saturated fat