welsh oven potatoes (with lamb or beef)

Name: Welsh Oven Potatoes (with Lamb or Beef)
Prep time: 15 min
Cook time: 2 h
Yield: 4
Cuisine: UK/Ireland
Ingredients: 4 - lamb chops (or 4 thick pork chops or 1 beef chuck roast/pot roast); 1 teaspoon(s) salt; 1 teaspoon(s) black pepper; 1 to 2 tablespoon(s) cooking oil (to brown the lamb); 2 medium carrots, peeled and cut into 1-inch pieces; 2 medium parsnips, cut into 1 inch chunks; 1 large onion, peeled and sliced into thin rings; 12 small potatoes, peeled and cut in half; 1 tablespoon(s) fresh rosemary or fresh thyme; 1/4 cup - all-purpose flour; 2 cups - lamb stock or beef stock

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Vickie Parks

Renton, WA

Updated on Jun 23, 2017

This recipe is a classic Welsh "comfort dish" of roasted meats and vegetables. It's a staple in most homes, with every family having their own special way of preparing this dish, especially in the cooler autumn and winter months. More recently, recipes for this dish often remove the meat and roast just the vegetables to produce a dish called Tatws Popty. But traditionally, the recipe was primarily to roast meat for the family's main meal of the day.

Rate

prep time 15 Min

cook time 2 Hr

method Roast

yield 4 serving(s)

Ingredients

4 - lamb chops (or 4 thick pork chops or 1 beef chuck roast/pot roast)
1 teaspoon salt
1 teaspoon black pepper
1 to 2 tablespoons cooking oil (to brown the lamb)
2 medium carrots, peeled and cut into 1-inch pieces
2 medium parsnips, cut into 1 inch chunks
1 large onion, peeled and sliced into thin rings
12 small potatoes, peeled and cut in half
1 tablespoon fresh rosemary or fresh thyme
1/4 cup - all-purpose flour
2 cups - lamb stock or beef stock

How To Make welsh oven potatoes (with lamb or beef)

Step 1

Preheat oven to 350°F (180°C). Lightly season lamb chops with salt and pepper.

Step 2

Heat oil in a large skillet over medium heat. Add the lamb chops and brown on both sides, about 5 minutes total, turning twice.
Step 3

In a large casserole dish or roasting pan, add the lamb, onions, carrots, and parsnips. Place the potato halves between the meat, so the juices from the meat will soften and flavor the potatoes. Sprinkle the flour and rosemary (or thyme) over the top to help thicken the pan sauce. Add stock, so that it halfway covers the potatoes. (The potatoes will have a crispy top and a moist bottom.) Cover the roasting pan with foil.
Step 4

Place in preheated oven and roast for two hours, removing the foil for the last 15 minutes of roasting time to allow potato tops to crisp.
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