WELSH OVEN POTATOES (WITH LAMB OR BEEF)

Welsh Oven Potatoes (with Lamb or Beef) image

Provided by Vickie Parks

Time 2h15m

Number Of Ingredients 11

4 lamb chops (or 4 thick pork chops or 1 beef chuck roast/pot roast)
1 tsp salt
1 tsp black pepper
1 to 2 Tbsp cooking oil (to brown the lamb)
2 medium carrots, peeled and cut into 1-inch pieces
2 medium parsnips, cut into 1 inch chunks
1 large onion, peeled and sliced into thin rings
12 small potatoes, peeled and cut in half
1 Tbsp fresh rosemary or fresh thyme
1/4 cup all-purpose flour
2 cups lamb stock or beef stock

Steps:

1. Preheat oven to 350°F (180°C). Lightly season lamb chops with salt and pepper.
2. Heat oil in a large skillet over medium heat. Add the lamb chops and brown on both sides, about 5 minutes total, turning twice.
3. In a large casserole dish or roasting pan, add the lamb, onions, carrots, and parsnips. Place the potato halves between the meat, so the juices from the meat will soften and flavor the potatoes. Sprinkle the flour and rosemary (or thyme) over the top to help thicken the pan sauce. Add stock, so that it halfway covers the potatoes. (The potatoes will have a crispy top and a moist bottom.) Cover the roasting pan with foil.
4. Place in preheated oven and roast for two hours, removing the foil for the last 15 minutes of roasting time to allow potato tops to crisp.

There are no comments yet!

Name

Message