Lamb and Vegetables, well mainly Potatoes
I bought a new copper loaf pan to give it a go. My old one was so abused. This new pan was a bit smaller but the nonstick was phenomenal. The potatoes used to stick to the sides on my old one, not so on this one. This recipe has a good balance on flavors.
- Lamb mixture
- 1 teaspoons granulated garlic powder
- 1 large onion
- 1/2 teaspoon ground black pepper
- 1 tablespoons dried rosemary
- 1 pound ground lamb
- 1 pound carrots
- 1 cup diced potatoes
- To taste kosher salt
- 2 tablespoons self rising flour
- 2 pounds potatoes
- 2/3 cup grated Parmigiano reggiano cheese divided
Preheat oven to 400 degrees Fahrenheit. Dice the onion. Slice the carrots
I used 2 types of potatoes rose golden, and new red potatoes. Slice them thinly. Add to water and boil till just fork tender or tender.
Dice the potatoes add all the ingredients for the lamb mixture, to a pan with the lamb. Season with a little salt. Add one cup of the water that the potatoes were boiled in to the lamb mixture. Cook till vegetables are tender.
Add a layer of the boiled sliced potatoes to the bottom of a loaf pan. Then add to sides. Add 1 tablespoon of flour. And 1/2 the cheese. Make sure to salt the potatoes a bit, remembering the cheese will taste a bit salty also.
Add a good layer of lamb mixture to the top. Add more flour.
Add another layer till to the top. Just have the rest of the cheese on top. Bake 45 minutes.
Serve I hope you enjoy!!
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