Lamb, cider & winter vegetable casserole

This rich, sweet and comforting winter casserole couldn’t be easier to make. The only thing that takes any time is the cooking. Once you’ve done the initial peeling and chopping, stick it in the oven and get on with relaxing until it’s done…The amounts of veg given in the recipe will serve 2 hungry people with enough broth leftover to have as a tasty soup for lunch the following day. Either that, or 4 people as a party course. Just adjust the number of chops accordingly.

Method:

Heat the oven to 140°c/275°f/Gas mk

1. Peel and wash the vegetables and chop them into rough, fairly chunky dice. Quarter the mushrooms and cut each clove of garlic into 3 or 4 pieces.

2. Mix up the vegetables and put them all into your largest casserole dish or a roasting tray. Place the lamb in amongst the vegetables and add the herbs and some black pepper.

3. Pour in the cider, topping up with a little water if necessary, to make sure everything is covered and put the lid on or cover tightly with tin foil. .

4. Cook for 2 ½ to 3 hours, until the veg is tender and the lamb falls easily off the bone.

5. Serve with chunks of crusty bread and a glass of your favourite tipple. It’ll soon be Spring

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PIC: Lamb, cider & winter vegetable casserole.

Ingredients | Serves 2 - 4

• Lamb Scrag (Neck) chops – 2 per person.
  
• 2 small carrots
  
• 1 small leek
  
• 1 medium onion
  
• 2 medium potatoes
  
• 1 small sweet potato
  
• 1 stick of celery
  
• ¼ of a swede
  
• 6 button mushrooms
  
• 4 cloves of garlic
  
• 1 tsp rosemary
  
• 1 tsp thyme
  
• ½ tsp sage
  
• 2 cans of dry cider
  
• salt and freshly ground black pepper

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