Lift the lid to billows of steam from this winter warmer, full of tender meat and potato in rich tomato and red wine sauce.

Prep Time : 0:15 | Cook Time : 2:25 | Total Time : 2:40 | Serving : 6 person.

Ingredients

• 6 (about 1.5kg) lamb forequarter chops, excess fat trimmed, halved

• 1 tablespoon olive oil

• 2 garlic cloves, coarsely chopped

• 500g Coliban potatoes, halved (see note)

• 2 carrots, peeled, thickly sliced diagonally

• 160ml (2/3 cup) red wine

• 1 x 660ml btl passata (tomato pasta sauce)

• 375ml (1 1/2 cups) Massel chicken style liquid stock

• 1 x 260g btl tomato chutney

• 2 large sprigs fresh rosemary

• 150g (1 cup) frozen peas

• Chopped fresh continental parsley, to serve

Method

• Step 1

  Preheat oven to 180°C. Season the lamb with salt and pepper. Heat the oil in a large flameproof casserole dish or large frying pan over medium-high heat. Add one-third of the lamb and cook for 2-3 minutes each side or until browned. Transfer to a large plate. Repeat, in 2 more batches, with remaining lamb, reheating the dish between batches.

• Step 2

  Add the garlic and cook, stirring, for 2 minutes or until soft. Add the potato and carrot, and cook, stirring occasionally, for 2 minutes. Add the wine and cook for 2 minutes or until the liquid has reduced by half.

• Step 3

  Transfer the mixture to a casserole dish, if necessary. Add the lamb, passata, stock, chutney and rosemary. Cover and bake for 2 hours or until the lamb is tender and falls off the bone.

• Step 4

  Use a large metal spoon to skim any fat from the surface. Stir in the peas. Season with salt and pepper. Sprinkle with parsley to serve.