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Scalloped Potato Bake with lamb

Yields4 ServingsPrep Time25 minsCook Time1 hr 40 minsTotal Time2 hrs 5 mins

This gorgeous potato bake is easy to cook and unbelievably delicious. Made with lamb, with a little kick of chilli, it's perfect for a family meal.

Lamb, Tomato, Olive, Chilli Scalloped Potato Bake


1 tsp paprika
½ tsp ground cumin
¼ tsp ground ginger
1 tsp salt
4 lamb shoulder chops

1-2 Tbsp Avocado Cooking oil
1 onion, sliced thinly

2 cloves garlic, minced
1 punnet fresh mixed tomatoes,halved or quartered
1 cup pitted mixed olives

1 cup beef stock
1 cup white wine
1 lemon cut into wedges
6 medium potatoes - pre boiled then sliced into thin rounds

1 Tbsp Avocado oil infused with chilli

Fresh parsley

We used a cast iron casserole dish to cook and serve this dish.


  1. Preheat oven to 180°C / 355°F.
  2. In a small bowl, mix together the paprika, cumin, ginger and salt. Sprinkle the mixture evenly over the lamb chops.
  3. Heat the avocado cooking oil in a casserole large enough to hold the lamb chops in a single layer. Brown the lamb chops on both sides. Set aside.
  4. In the same casserole, heat some more avocado cooking oil. Saute the onion and the garlic and cook for 1-2 minutes. Add the tomatoes and olives then continue to cook for a further 1-2 minutes.
  5. Pour white wine and beef stock. Put the lamb chops back in. Cover and simmer for 10 minutes.
  6. Slice the boiled potatoes. Add the lemon wedges in the lamb mixture, then layer the potato slices on top. Season with generous amount of salt, sprinkle with parsley and drizzle avocado oil with chilli on top. Cover with the lid.  
  7. Cook in the pre-heated oven for 1 hour. Remove the lid turn the oven to 220°C / 430°F fan grill.   Return the casserole back in the oven and grill for a further 30 minutes or until the potatoes are starting to brown.
  8. Garnish with some chopped fresh parsley then serve while it is hot.
Nutrition Facts

Servings 0

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