It’s so delicious that I cook it 3 times a week

Slow cooking is not just a cooking method; it’s an art form that transforms simple ingredients into mouthwatering dishes bursting with flavor. Among the myriad of slow-cooked recipes, the Slow-Cooked Lamb and Leek Bake stands out as a comforting and hearty meal that satisfies the soul. In this article, we’ll dive into the details of creating this delectable dish, from the ingredients you’ll need to the step-by-step instructions for preparation and serving. So, let’s embark on a culinary journey and discover the magic of slow-cooking with lamb and leek.

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Ingredients:

Ingredients Amount
Vegetable oil 1 teaspoon
Lamb neck fillet 350g
Onion 1 large
Leek 1
Carrots 2
Dried red lentils 100g
Frozen peas 50g
Reduced-salt stock 750ml
Tomato purée 2 tablespoons
Ground cumin 1 teaspoon
Ground paprika 1 teaspoon
Ground black pepper 1 pinch
Potatoes 400g

Instructions:

  1. Preheat the Oven:
    • Set your oven to 180°C (350°F) to preheat it while you prepare the ingredients.
  2. Prepare the Lamb:
    • Heat a teaspoon of vegetable oil in a large ovenproof dish or casserole pan over medium heat.
    • Add the chopped lamb neck fillet and cook until browned on all sides.
    • Once browned, remove the lamb from the pan and set it aside.
  3. Cook the Vegetables:
    • In the same pan, add the chopped onion, sliced leek, and sliced carrots.
    • Cook the vegetables for 5-7 minutes, or until they are softened.
  4. Combine Ingredients:
    • Return the browned lamb to the pan.
    • Add the dried red lentils, frozen peas, reduced-salt stock, tomato purée, ground cumin, ground paprika, and ground black pepper.
    • Stir well to combine all the ingredients thoroughly.
  5. Layer the Potatoes:
    • Arrange the thinly sliced potatoes over the top of the lamb and vegetable mixture, ensuring they overlap slightly.
  6. Cover and Bake:
    • Cover the dish with a lid or foil to trap the moisture.
    • Transfer the dish to the preheated oven and bake for 1½ to 2 hours.
    • Check occasionally to ensure the lamb is tender and the potatoes are golden brown and crispy.
  7. Serve and Enjoy:
    • Once baked, remove the dish from the oven and let it rest for a few minutes.
    • Spoon the lamb and vegetable mixture onto plates, making sure each serving has a generous portion of potatoes.
    • Serve the Slow-Cooked Lamb and Leek Bake with your favorite sides or enjoy it on its own.

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