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Super Quick Wham, Bam, Lamb! |
Read the instructions for this recipe and the reason for its title becomes self evident as it really is so quick and easy to make. The only thing about this dish that isn’t quick is the cooking time because the slower it is cooked the better it will taste so make it well in advance, pop it in the oven and forget about it until supper time.
Wham, Bam, Lamb! Makes 6 - 8 portions
200g (7oz) potatoes, peeled and diced
3 lamb cutlets (about 240g/ 8 ½ oz total)
110g (4oz) carrots, peeled and sliced
80g (3 oz) finely chopped leeks
1 medium sized small onion, peeled and chopped
2 tomatoes, skinned, deseeded and chopped
150ml (5fl oz) lamb stock
- Preheat oven to 180C/350F/Gas4
- Put the lamb cutlets, vegetables and stock into small casserole dish, cover with a lid and cook in the preheated oven for 1 - 1/2 hours until the lamb is tender. Chop into small pieces or purée for younger children.
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