Lamb, Leek & Potato Casserole

Lamb, Leek & Potato Casserole

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Lamb Leek Potato Casserole is rated / 5 based on votes.

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Preparation time: 15 minutes
Slow Cooker Size 3.5L+
Serves: 4
Cooking time: 8-10 hours LOW or 4-5 HIGH


  • 750g (1 lb) potatoes, peeled and cut into 5 mm (") thick slices
  • 2 medium leeks, thinly sliced salt
  • freshly ground black pepper
  • teaspoon dried rosemary
  • 2 tablespoons oil
  • 8 large best end of neck lamb chops
  • 1 cup hot beef stock


  1. Put the potatoes in a layer over the bottom of the stoneware pot. Add the leeks and sprinkle with a little salt and pepper and the rosemary.
  2. Heat the oil in a frying pan. Add the chops and brown on both sides. Transfer the chops to the stoneware pot, arranging them so that the vegetables are completely covered. Add a little more salt and pepper and pour in the stock.
  3. Cover and cook on Low for 8-10 hours or High for 4-5 hours.
  4. Taste and adjust the seasoning before serving.

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