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.
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:
- Preheat the Oven:
- Set your oven to 180°C (350°F) to preheat it while you prepare the ingredients.
- 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.
- 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.
- 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.
- Layer the Potatoes:
- Arrange the thinly sliced potatoes over the top of the lamb and vegetable mixture, ensuring they overlap slightly.
- 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.
- 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.
