Lamb & Veg Bake
Serves 2 (generously)
Time: 30 mins prep, 40 mins oven
300grms Diced Lamb
1 celery stick sliced
1 onion sliced
2 small carrots chopped
Half jar of artichoke hearts
200mls of bone broth or stock
2 tbsp Mint Sauce
1 large sweet potato thinly sliced
1 large regular potato thinly sliced
1 tsp dried rosemary
1 tbsp plain flour
Salt and pepper
Preheat oven at 180 degrees
Brown the lamb in a deep pan with a touch of olive oil and then place in a bowl.
In the same pan out a splash of olive oil and add the onions and anchovies and brown for 5 mins. Add the rest of the veggies (not the potatoes) you can use any veggies you have in, cauliflower, eggplant, capsicum etc will all work well. Cook for 5 mins and then add the flour and mix in for 3 minutes then add stock, lamb and mint sauce plus salt and pepper and mix to combine then simmer for 5 mins. If it gets too think add a little boiling water – you want a nice thick gravy.
Pour into a rectangle casserole dish and then arrange the potatoes alternating rows of each and overlapping until covered. Brush with a little olive oil and sprinkle rosemary and bake in the oven for 40 mins.
Serve with some green veggies and enjoy!!