Country Lamb Casserole
Cozy up with the comfort of a hearty Country Lamb Casserole, a classic dish brimming with rich, rustic flavors. This slow-cooked masterpiece features tender, fall-apart lamb shoulder simmered with earthy root vegetables, creamy potatoes, and fragrant herbs like rosemary and thyme. A savory base of diced tomatoes and beef or lamb stock creates a luscious sauce that deepens in flavor as it bakes in the oven. Finished with a pop of peas and a sprinkle of fresh parsley, this casserole is the ultimate one-pot meal, perfect for family dinners or chilly evenings. Serve it piping hot with crusty bread or velvety mashed potatoes to soak up every delicious drop. Ideal for fans of hearty lamb recipes and traditional comfort food, this simple yet impressive dish is sure to become a family favorite.
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Recipe Information
Ingredients
- 800 grams lamb shoulder, diced
- 2 tablespoons plain flour
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 medium carrots, peeled and sliced
- 2 stalks celery stalks, sliced
- 2 cloves garlic cloves, minced
- 500 grams potatoes, peeled and cubed
- 1 tablespoon tomato paste
- 400 grams diced tomatoes
- 500 milliliters beef or lamb stock
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary, chopped
- 1 large bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 100 grams peas, frozen
- 2 tablespoons parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 180°C (350°F).
In a large bowl, toss the diced lamb with the flour, ensuring each piece is lightly coated.
Heat 1 tablespoon of olive oil in a large oven-safe casserole dish or Dutch oven over medium-high heat.
Brown the lamb in batches, about 2–3 minutes per side, then remove and set aside.
In the same casserole dish, heat the remaining olive oil. Add the onion, carrots, celery, and garlic, and sauté for 5–7 minutes, until softened and fragrant.
Stir in the tomato paste and cook for 1 minute to combine.
Return the browned lamb to the dish and add the diced potatoes, canned tomatoes, and beef or lamb stock.
Sprinkle in the thyme, rosemary, and add the bay leaf. Season with salt and black pepper.
Bring the mixture to a gentle simmer, stirring occasionally.
Cover the casserole dish with a lid or foil and transfer to the preheated oven.
Bake for 90 minutes, or until the lamb is tender, stirring halfway through cooking.
Remove the dish from the oven, uncover, and stir in the frozen peas.
Return the dish to the oven, uncovered, and cook for an additional 10–15 minutes, allowing the casserole to thicken slightly.
Taste and adjust seasoning, if necessary.
Remove the bay leaf before serving. Garnish with freshly chopped parsley, if desired.
Serve hot, with crusty bread or mashed potatoes on the side.
Nutrition Facts
Calories |
3381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.1 g | 278% | |
| Saturated Fat | 85.8 g | 429% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 784 mg | 262% | |
| Sodium | 4348 mg | 189% | |
| Total Carbohydrate | 165.7 g | 60% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 34.9 g | ||
| Protein | 187.6 g | 375% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 457 mg | 35% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 6401 mg | 136% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
