Spanish Lamb Casserole

Spanish Lamb Casserole

Ingredients:
2 pounds free-range, organic lamb meat, legs or chops, whichever you prefer
1 head of garlic
2 tomatoes, chopped into 6-8 pieces each
1 green pepper, seeded and chopped
1 carrot, chopped into small pieces
1 large parsnip, chopped into small pieces
1 onion, chopped into small pieces
2 sprigs of rosemary
1 bay leaf
1 cup red wine
1 cup homemade chicken stock
Freshly ground black pepper, to taste

Directions:
Cut the lamb meat into 1-inch chunks.
Heat the olive oil in a large sauté pan.
Add the lamb meat, season with pepper and brown on all sides, about 5
minutes.
Add the vegetables to the pan and fry until they begin to brown.
Transfer the meat and vegetables to a large casserole dish.
Add the rosemary and bay leaf, then pour in the red wine and stock. Season
with freshly ground black pepper to taste.
Cover and put in oven for 2 hours.
Remove the rosemary sprigs.
If the sauce is too thin, return to the oven and let some of the liquid evaporate.
Ladle the meat and vegetables into bowls to serve.
Chipotle Chicken and Sweet Potato Casserole
Serves 6
This spicy chicken and sweet potato casserole is easy to prepare, full of flavor
and sure to be a crowd pleaser. Loaded with veggies, salty bacon and hearty
chicken, it’s also filling enough to be a meal on its own. Bonus: It tastes even better
the next day!