Monday, July 21, 2008

Layered Lamb and Potato Bake

Please the family with this easy dinner dish of cubed lamb chops and vegetable layers with a potato and baked-on tasty cheese topping. Serve with vegetables or salad, as desired. Recipe serves 4.


1 1/2 pounds (750 g) lamb chump chops
1 tablespoon oil
4 ounces (125 g) mushrooms, thinly sliced
2 zucchini, thinly sliced
2 tablespoons all-purpose (plain) flour
1 cup water
1 small chicken stock cube, crumbled
3 potatoes, thinly sliced
1 ounce (30 g) butter, melted
1/2 cup grated tasty cheese


1. Remove fat and bones from chops, cut lamb into 1 inch (2.5 cm) cubes. Heat oil in medium saucepan, add lamb, stir over heat until lamb is browned all over.
2. Add mushrooms and zucchini to pan, stir over heat for about 2 minutes until mushrooms are soft. Stir in flour, stir over heat further minute. Remove from heat, gradually stir in combined water and stock cube, bring to the boil, reduce heat, simmer, uncovered, for about 20 minutes or until lamb is tender.
3. Spoon half the lamb mixture into 4 ovenproof dishes (1 cup capacity), top with a layer of potato slices. Repeat layers, finishing with potato slices.
4. Brush potatoes with butter, sprinkle with cheese, bake in moderate oven for about 25 minutes or until potato is lightly browned.

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