The most simple and delectable cake mix dessert or snack to create is cookie bars. When I make them, I usually receive great reviews!
| Prep Time: | 20 mins |
| Cook Time: | 2 hrs |
| Total Time: | 2 hrs 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon vegetable oil
- 12 ounces chopped onion
- 1 ½ pounds cubed leg of lamb meat
- 2 ½ pounds potatoes, peeled and thinly sliced
- 2 tablespoons chopped fresh thyme
- 1 ounce butter
- 2 cups chicken or lamb stock
Instructions
- Heat oil in a large skillet over medium high heat. Saute onion until soft and deep golden in color. Remove from skillet and set aside. Add lamb to skillet and fry (in batches if necessary) until rich chestnut brown in color, 12 to 15 minutes. Drain fat and reserve.
- Preheat oven to 375 degrees F (190 degrees C).
- Spread 1/2 of the potatoes in the bottom of a 9×13 inch baking dish. Season with salt and pepper to taste. Place browned lamb and onions on top, then sprinkle with thyme and season to taste. Cover with remaining potatoes, season to taste and dot with butter. Pour stock over all.
- Bake in the preheated oven for 1 1/2 to 2 hours. Note: If casserole is drying out while cooking, add more stock as needed. If casserole is browning too quickly, cover with aluminum foil.
Nutrition Facts
| Calories | 365 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 58 mg |
| Dietary Fiber | 5 g |
| Protein | 17 g |
| Saturated Fat | 7 g |
| Sodium | 302 mg |
| Sugars | 5 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Very plain – no sauce. Just cooked potatoes and pieces of lamb.
Great recipe, we nearly cleaned the pot which is amazing as my hubby is harder to please than most. I did make a few changes based on the other reviews.
, good. Easy, delicious, it made it’s own gravy. I added a bunch of garlic. Exquisitely captures the magic that it meat-and-potatoes. It would be amenable to adding more, hardy veg, like Brussels sprouts, carrots, roots &, green beans.
This was absolutely delicious. After reading some other reviews I made the following changes: I did not used sliced potatoes underneath, but put chunks of raw potatoes in with the meat and added carrot pieces. I used dried thyme and oregano, added a bay leaf and a splash of Worcestershire sauce.. I used beef broth and thickened it with flour to make the gravy thicker. I enjoyed the crunchy potato topping. Leftovers are amazing!
I’ve made it twice now and really enjoyed it. As an American, I made a slight tweak in that I substituted sweet potatoes for the white potatoes. They cooked very nicely and kept their shape. I added bay leaves and used beef broth rather than chicken (no lamb stock available). I also added some dry sack and Worchestershire sauce. Both added a real depth of flavor.
I used leftover cooked lamb so I had to modify cooking times. I should have also reduced the amount of liquid if I wanted consistency of a stew, but the flavours were just great as a lamb soup. I added green beans for colour and nutrition.
I have made this for years, you definitely need to add bay leaves to the liquid and worstersauce, a couple of tablespoons. I also use lamb cutlets either neck, and other cuts with bone for flavour and i cover this in seasoned flour before lightly frying, this helps thicken the gravy while cooking. I cover the dish in tinfoil until the potatoes are soft and only take off at the end to crisp them up, maybe adding a bit more butter…. very delicious!
Delicious and very simple
I usually add 1-2 sliced Carrots to my hot pot, and I fry the potatoes in the Lamb juice. Then I put them on top of the Lamb, carrots, onions and stock (but not in the stock) Then bake for an hour. And I also add a tablespoon of mint sauce too, tastes great!!
My husband and I liked this but we both felt it was lacking something. If I where to make this again I would have to add things to amp up the flavor. Also potatoes on top were hard and crispy, Maybe it needs more stock.
this turned out really weird. the top potatoes didnt cook very well and were crispy. and the bottom part was VERY salty. we didnt eat it all. maybe less salt and more liquid
Overall quite good. The only thing I wish I had done was cook it a bit longer so that the meat was more tender. I think it would have been wonderful then.
This was my husband’s attempt at creativity. I was nervous. It was so good that we ate ourselves sick and continue to do so each time he has made it. We have made it with stock and with broth. Comes out the same to us. Otherwise he follows the recipe to a tee.
I like the idea of it – the simplicity of it but, it’s boring – definitely needs a little something more, I’ll make it again using it as a base but, will play around with different additions (ie: wine, another root vegetable or two…); also, and more importantly “4-servings” I don’t think so, try 8.
Wow! Lots of lamb stew flavor going on without it being a stew! The meat and potato guy said, “Add this one to the recipe box!” Can see us having this many more times. I did use leftover lamb from Easter and cut the oven temp. halfway through. I also covered with foil for a time. You will like this one! Thanks for a great recipe!
this recipe was so delicious! I had lamb shanks, lamb chops (which are tiny, btw) and lamb shoulder steaks (about 2 of each), so instead of cutting the meat off the bone, I just browned these with the onion and put them into the casserole, bones and all!
Very easy to make.I added carrots, mushrooms, peas and extra stock.We loved it and are making it again tommorow for family.
3.5 stars. I feel like it needed an additional something…maybe a bit of wine, spice, je ne se quoi? I added peas and a bit of sage which gave it a nice flavor. I also browned ground lamb with the onions, added spices, and then layered. It was nice. Definitely a comfort food. I’ll make again for another rainy day by the fire. It’s a nice change…just needs a bit of tweaking…
Delicious! I had leftover lamb from Easter, already cooked, so I skipped step 1, pre-cooked the potatoes in the microwave, didn’t pre-cook the chopped onions, layered the casserole as directed, used beef broth rather than chicken, added frozen peas in the layer with the meat and onions, and covered the casserole dish. Baked for just under an hour and YUM! Hubby loved it, too!
Excellent easy meal my entire family enjoyed. Will definately make this again.
I really liked this recipe. It was simple to prepare and tasted great. I used round steak and a little bit of smoked sausage instead of the lamb. Delicious.