Lamb and Vegetable Bake

Lamb and Vegetable Bake

8saves
2hours20min


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Lean lamb is browned in a casserole then braised with potatoes, turnips, leeks and seasoned with fresh thyme, bay and parsley. Great for a Sunday dinner.

Zoë Harpham

Ingredients
Serves: 4 

  • 500g lean boneless lamb (such as leg), trimmed of all excess fat
  • 1 tablespoon vegetable oil
  • 750g floury potatoes, such as King Edwards, peeled
  • 350g turnips, peeled
  • 2 large leeks, trimmed
  • 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 bay leaf
  • 900ml diluted vegetable stock, hot

Directions
Preparation:20min  ›  Cook:2hours  ›  Ready in:2hours20min 

  1. Preheat the oven to 150 degrees C. Cut the lamb into 3cm chunks. Heat the oil in a large flameproof casserole dish, 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.
  2. Cut the potatoes, turnips and leeks into slices about 4mm thick. Using about half the vegetables, place a generous layer of potato slices over the base of the casserole dish, 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.
  3. 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.
  4. 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.

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