Potatoes and lamb

A new twist on a delicious comfort food - Irish stew.

Potatoes and lamb


Serves 4

500g lamb shoulder chops
6 boiling potatoes, washed and diced
1 onion, peeled and diced
2 carrots, diced
2 cups vegetable or tomato juice
pinch salt
freshly ground black pepper, to taste
1 bulb Shanghai bok choy, leaves, sliced
2-3 sprigs coriander


Preheat oven to 160°C.
Place chops, potatoes, onion, carrots, juice, salt and pepper in a large baking dish.
Cover, place in preheated oven and cook for 1½-2 hours, or until the meat is very tender.
Remove from the oven and stir through the bok choy leaves.
Spoon off any fat, and serve garnished with coriander.

Variation: use sliced spinach in place of the Shanghai bok choy.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 2195kj
Protein 24g
Total fat 35g
- saturated fat 18g
Carbohydrates 27g
- sugars 9.9g
Fibre 4.6g
Sodium 256mg

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