Casserole Greats: Delicious Casserole Recipes, The Top 60 Casserole Recipes by Jo Franks

Author:Jo Franks
Language: eng
Format: epub
ISBN: 9781486450756
Publisher: Emereo Pty Ltd
Published: 2012-11-11T00:00:00+00:00

LAMB AND APPLE CASSEROLE

4 servings

Source: Casserole Greats

2 lbs. Middle neck of lamb

8 ounces Peeled onion

1 lg Cooking apple

1 lb. Potatoes

1 ounce Seedless raisins

1/2 teaspoon Mixed herbs

Salt and pepper, to taste

2 teaspoons Marmite

1/2 pint Hot water

1/2 ounce Butter or arine

30

Casserole Greats

Trim the excess fat from the lamb and cut into neat portions. Slice onions thinly.

Peel and core apple and cut into thin slices.

Peel potatoes and rinse under cold water. Slice thinly.

Cover base of a large casserole (about 3-pint size) with a layer of potato, followed by onions and apple. Add raisins and meat then sprinkle with herbs and a shake of salt and pepper. Top with remaining apple and onions then lastly with remaining potato slices.

Dissolve Marmite in the hot water and pour into a dish over vegetables and meat.

Dot top with small pieces of butter or margarine then cover with lid or aluminium foil.

Bake in centre of moderate oven (350degF or Gas No. 4) for 1-1/2 hours.

Uncover and continue to cook for further 20 to 30 minutes or until potatoes are golden.

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