Lamb casserole is the dish my friends are asking me more to prepare! I prepare it at any chance of dining in, because I know it will get them enthusiastic. After so many years of cooking, I have end up in some secret “tips” that they make it delicious.
This recipe has 3 secrets for success
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- Slow cooking
The slowest the cooking, the softest, juiciest and more tender will be the meat. I slow bake it for 5 hours at 140°C.
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- Orange
Orange gives taste and flavour and makes the potatoes delicious. You need freshly squeezed orange juice.
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- Garlic
Garlic cloves are placed deep, inside the meat and are cooked together with it, giving a delightful vigour to the final dish.
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Ingredients
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- 1-1½ kg lamb’s thigh ,
- 3-4 cloves of garlic ,
- 50 ml olive oil ,
- 1 chicken stock cube ,
- 1 kg baby potatoes, washed and cut in halves ,
- 6 oranges (juice) ,
- 3 oranges (zest) ,
- 2 onions, peeled and cut into quarters ,
- 2 tablespoons of honey ,
- 4 tablespoons of smooth mustard ,
- 1 tablespoon of smoked paprika ,
- Pepper ,
- Salt
Instructions
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- Preheat convection oven to 150° ,
- Put the olive oil inside a casserole and take attention to cover its surface. ,
- Add the lamb and cut it in several spots with a knife. ,
- Put the rest of the ingredients in the casserole. ,
- Fill it up with water until the potatoes have been under its surface. ,
- Bake at 140°C for 5 hours. The last 30 minutes remove the lid of the casserole. During the baking, you will have to flip the meat. ,
- Serve it while hot.
