Lamb, sweet potato and potato casserole

Lamb, sweet potato and potato casserole

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1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5 (1 votes, average: 5.00 out of 5 )
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Lamb confit with  sweet potato and potatoes in the form of a rose is tasty, fragrant and really beautiful to present on the table.

Preparation time
30 min
Cooking time
2 h 10
Difficulty
easy
Serves
4 people
Meal cost
$
Meal course
Dishes
Meat
Posted by
Posted on

Ingredients

Metric US
boneless lamb shoulder
1
red onion
2
carot
2
celery stalks
2
garlic clove
4
Olive oil
5 centiliters
Big potato
5
Sweet potato
1
chicken stock
5 Decilitres
Flour
1 tablespoon
salt and pepper
  1. Cut the lamb shoulder
  2. Peel onions, carrots and celery and cut into 2cm cubes.
  3. In a casserole dish, brown the lamb in olive oil for 5 minutes, then add the vegetables and the garlic cloves, degermed and cut into 4, and brown them for another 5 minutes.
  4. Pour in the flour and stir the mixture over medium heat for 2 to 3 minutes, then add the chicken stock, salt and pepper if necessary and leave to stand.
  5. Peel the potatoes and sweet potato, then wash and peel them and cut them into slightly thick slices.
  6. Preheat oven to 170°.
  7. In a well-oiled casserole or oven dish, place the lamb and cover with alternating slices of potato and sweet potato arranged in a rosette. Peel the potatoes and sweet potato, then wash and peel them and cut them into slightly thick slices.
  8. Add salt and pepper and place in the oven, covered, for 1 1/2 hours.
  9. Serve immediately in the casserole.
1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5 (1 votes, average: 5.00 out of 5 )
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Preparation time
30 min
Cooking time
2 h 10
Difficulty
easy
Serves
4 people
Meal cost
$
Meal course
Dishes
Meat
Posted by
Posted on

Ingredients

Metric US
boneless lamb shoulder
1 unit
red onion
2 units
carot
2 units
celery stalks
2 units
garlic clove
4 units
Olive oil
5 centiliters
Big potato
5 units
Sweet potato
1 unit
chicken stock
5 Decilitres
Flour
1 tablespoon
salt and pepper
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