Lamb and Vegetable Casserole
Warm up your home with the hearty comfort of this Lamb and Vegetable Casserole—a rich, slow-cooked dish bursting with tender, melt-in-your-mouth lamb and wholesome root vegetables. Perfect for cozy family dinners, this casserole features succulent cubes of boneless lamb shoulder, simmered alongside carrots, potatoes, and parsnips in a flavorful base of beef stock, tomatoes, and fragrant rosemary and thyme. The dish comes together with a quick stove-top sear before baking to perfection in the oven, allowing the bold, earthy flavors to meld beautifully over two hours. Ideal for meal prepping or serving at gatherings, this one-pot wonder pairs wonderfully with crusty bread or steamed green beans. Prepare to indulge in the ultimate comfort food experience!
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Recipe Information
Ingredients
- 500 grams boneless lamb shoulder, cut into 1-inch cubes
- 2 medium carrots, peeled and sliced
- 3 medium potatoes, peeled and cubed
- 1 large parsnip, peeled and sliced
- 1 large onion, diced
- 2 cloves garlic cloves, minced
- 400 grams canned diced tomatoes
- 500 ml beef stock
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon fresh thyme leaves
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
Instructions
Preheat your oven to 160°C (325°F).
Season the lamb cubes with the salt and ground black pepper.
Heat the olive oil in a large oven-safe casserole dish over medium-high heat.
Add the lamb cubes to the dish and sear them on all sides until browned, about 5 minutes. Remove the lamb and set aside.
In the same casserole dish, add the diced onion and cook for 2-3 minutes until softened.
Stir in the minced garlic and cook for an additional minute, ensuring it doesn’t burn.
Sprinkle the all-purpose flour over the onions and garlic, stirring to coat evenly. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the beef stock while stirring to create a smooth base sauce.
Add the canned diced tomatoes, fresh rosemary, and thyme leaves to the dish and stir to combine.
Return the seared lamb to the casserole dish, along with the carrots, potatoes, and parsnip. Mix everything well to ensure the vegetables and lamb are coated in the sauce.
Bring the mixture to a simmer on the stove, then cover with a lid or foil.
Transfer the casserole dish to the preheated oven and bake for 2 hours, or until the lamb is tender and the vegetables are cooked through.
Stir the casserole halfway through cooking time to ensure even cooking and flavor distribution.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Serve hot with crusty bread or steamed green beans on the side for a complete meal.
Nutrition Facts
Calories |
2498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.8 g | 183% | |
| Saturated Fat | 47.9 g | 240% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 383 mg | 128% | |
| Sodium | 5236 mg | 228% | |
| Total Carbohydrate | 198.1 g | 72% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 36.6 g | ||
| Protein | 114.6 g | 229% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 444 mg | 34% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 6287 mg | 134% | |
*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.
