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Farmer's lamb casserole

Farmer's lamb casserole
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Love your lamb (and veg) with this mouth-watering casserole.

Ingredients

  • 2 tablespoons plain flour
  • 900g lamb forequarter, chump or neck chops, halved
  • 1 tablespoon olive oil
  • 8 pickling onions, peeled (see tip)
  • 2 carrots, peeled, diced
  • 1 cup (250ml) chicken stock
  • 400g can diced tomatoes
  • 400g can butter beans, rinsed, drained
  • 1 cup (120g) frozen peas
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Method

  1. Preheat oven to 190°C or 170°C fan. Place flour in a shallow dish and season well with salt and freshly ground pepper. Trim lamb of excess fat and turn to coat in flour, shaking off any excess.
  2. Heat oil in a heavy-based, flameproof casserole pan on high. Cook lamb, in batches, for 4 minutes, until browned. Remove from pan.
  3. Add onion and carrot to pan, and cook on medium heat for 5 minutes, stirring, until browned. Return lamb to pan with stock, tomato and butter beans. Bring to boil. Cover and transfer to oven and cook for 1 hour, until lamb is very tender.
  4. Stir in peas and cook for another 10 minutes.
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