Lamb and Carrot Casserole
Warm, hearty, and bursting with rustic flavor, this Lamb and Carrot Casserole is the ultimate comfort food for a cozy family dinner. Tender chunks of seared boneless lamb shoulder are slow-cooked with sweet carrots, creamy potatoes, and aromatic yellow onions in a rich, herb-infused broth thickened with a velvety tomato roux. Dried rosemary, thyme, and bay leaves impart deep, savory notes, while a sprinkle of fresh parsley adds a vibrant touch to the finished dish. Perfectly paired with crusty bread or steamed vegetables, this oven-baked casserole brings together simple, wholesome ingredients for a satisfying meal that’s as nutritious as it is delicious. With just 20 minutes of prep time and a long, slow cook in the oven, this recipe proves that patience in the kitchen is well worth the wait! Keywords: lamb casserole recipe, hearty casserole, slow-cooked lamb, comfort food, one-pot meal.
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Recipe Information
Ingredients
- 800 grams boneless lamb shoulder
- 400 grams carrots
- 2 large yellow onions
- 4 units garlic cloves
- 500 grams potatoes
- 2 tablespoons all-purpose flour
- 3 tablespoons olive oil
- 500 milliliters beef or lamb stock
- 2 tablespoons tomato paste
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 2 units bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 180°C (350°F).
Trim the lamb shoulder of excess fat and cut it into roughly 3 cm (1-inch) cubes.
Peel the carrots and cut them into 2.5 cm (1-inch) chunks. Peel and roughly chop the onions. Mince the garlic cloves. Peel and dice the potatoes into bite-sized pieces.
Heat 2 tablespoons of olive oil in a large oven-safe casserole dish over medium-high heat. Sear the lamb cubes in batches, ensuring they are browned on all sides. Transfer each batch to a plate and set aside.
Add the remaining tablespoon of olive oil to the casserole dish. Add the onions and garlic, cooking for about 5 minutes until softened and fragrant.
Stir in the flour and cook for 1-2 minutes, making a roux to thicken the sauce.
Gradually pour in the stock while stirring to avoid lumps. Add the tomato paste, rosemary, thyme, bay leaves, salt, and pepper. Mix well.
Return the browned lamb to the casserole dish, mixing it with the sauce. Add the carrots and diced potatoes on top.
Bring the mixture to a gentle simmer on the stovetop, then cover the casserole dish and transfer it to the oven.
Bake for 1.5 to 2 hours, stirring occasionally, until the lamb is tender and the vegetables are fully cooked. Check the seasoning and adjust if needed.
Remove from the oven and discard the bay leaves. Garnish with freshly chopped parsley before serving.
Serve hot with crusty bread or steamed vegetables on the side.
Nutrition Facts
Calories |
3306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.1 g | 266% | |
| Saturated Fat | 72.1 g | 360% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 608 mg | 203% | |
| Sodium | 4010 mg | 174% | |
| Total Carbohydrate | 203.4 g | 74% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 42.9 g | ||
| Protein | 174.4 g | 349% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 439 mg | 34% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 7077 mg | 151% | |
*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.
