Lamb and vegetable bake
This hearty dish of lean lamb layered with delicious root vegetables and baked in a covered casserole is perfect for busy lives. Once assembled, it can simply be left to cook and won’t be spoiled if left in the oven a little longer.
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- 500 g lean boneless lamb trimmed of all excess fat
- 1 tbsp canola oil
- 750 g potatoes peeled
- 350 g turnips peeled
- 2 large leeks trimmed
- 2 tsp fresh thyme chopped, or 1⁄2 teaspoon dried thyme
- 2 tbsp fresh flat-leaf parsley chopped
- 1 bay leaf
- 4 cups diluted salt-reduced or homemade beef or vegetable stock hot
- Preheat the oven to 300°F (150°C). Cut the lamb into 3 cm chunks. Heat the oil in a large flameproof casserole, with a capacity of at least 2 litres, over a medium heat. Fry the lamb in batches until it is browned on all sides. Remove with a slotted spoon and set aside.
- Cut the potatoes, turnips and leeks into slices about 4 mm thick. Using about half the vegetables, place a generous layer of potato slices over the base of the casserole, then top with a layer of turnip slices, followed by the leeks. Lightly season between the layers with a little salt and freshly ground black pepper and scatter with the thyme and half the parsley.
- Place the lamb on top of the leeks, tucking in the bay leaf. Top with the remaining leeks, followed by the rest of the turnip slices. Finish with the remaining potato slices, arranging them so that they overlap slightly.
- Pour over the stock, don't worry if it doesn't completely cover the vegetables as they will cook in the steam. Cover with a tight-fitting lid and bake for 2 hours or until the meat and vegetables are tender and cooked. Just before serving, sprinkle the top with the remaining chopped parsley.
Cook's tip: You can cook this ahead, then refrigerate or freeze. If necessary, thaw before reheating in a moderate oven.
Each serving: 43.5 g protein, 18 g fat of which 7.5 g saturates, 30 g carbohydrate, 7.5 g fibre, 472 Calories