Lamb casserole with gremolata
Prepared by Sanet- Recipe by Sanet Prinsloo
Ingredients
For the Lamb Casserole
For the gremolata
Method
Preheat your oven to 180 ˚C. Lay your chops on the kitchen counter and season well with the salt and pepper. Lightly dust the chops with the flour. Place the chops in a single layer in a large oven proof casserole dish – overlapping is ok.
Dissolve the stock powder in the boiling water. Mix the stock, tomato sauce, Worcestershire sauce, vinegar and Old Brown Sherry. Pour this over the chops in the casserole dish. Add the rosemary, cloves and bay leaves.
Braise the chops for 2 hours in the oven, covered with the lid.
Fry the chopped onion and mix it with the cooked pasta.
Take the casserole out after 2 hours, cover with the pasta and sprinkle the cheese over the top. Return to the oven without the lid. Let the pasta heat through and the cheese should start turning brown – about 20 minutes.
Make the gremolata while the dish is baking:
In a bowl stir together the parsley, zest and garlic. Sprinkle the dish with the fresh gremolata when serving.
In a bowl stir together the parsley, zest and garlic. Sprinkle the dish with the fresh gremolata when serving.
Tip from Sanet
Gremolata goes very well with any winter stew.
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