Lamb Cutlet Casserole

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Leftover potatoes could be used. Pork chops could also be used. If you have time why not make your own stock.


Number of servings: 4

Preparation time: 30 minutes

Cooking time: 45 minutes



  • 1 dessertspoon of vegetable oil
  • 9 lamb cutlets
  • 2 large onions peeled and sliced thickly into rings
  • 4 dessertspoons of peas
  • 1 medium carrots chopped
  • 5 potatoes, peeled and thinly sliced
  • 1 low salt vegetable stock cube
  • ½ pt/275ml of warm water
  • 1 dessertspoon plain flour
  • 2 dessertspoons worcestershire sauce
  • 1 teaspoon dried mixed herbs
  • pinch of salt
  • ground pepper


  • Pre-heat the oven to 160°C / 325°F.
  • Partially cook the potatoes in boiling salted water for 6 minutes, then slice thinly.
  • Cook cutlets in a frying pan over a low heat for 5-10 mins until browned, turning once. Put on a warm plate.
  • Add the onions to the pan and cook gently for 2-3 minutes until browned.
  • Drain off all but 1 tablespoon of juice from the pan.
  • Scatter the flour in the pan and cook for 1 minute stirring constantly.
  • Dissolve the Stock in 1⁄2pint of boiling water. Add the stock, worcestershire sauce and mixed herbs. Cook until thickened. Add the salt and pepper to taste.
  • To assemble: lightly grease a casserole dish. Lay half the potatoes on the base, then top with lamb cutlets, carrots and peas. Pour over the thickened stock and onions.
  • Lay the rest of the potatoes on top.
  • Cook in the oven for almost 45 minutes until cutlets are tender and the potatoes on the surface are golden.

Keywords: potatoes, pork


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