Lamb Potato and Lemon Thyme Casserole
Warm, hearty, and bursting with flavor, this Lamb Potato and Lemon Thyme Casserole is the ultimate comfort dish for cozy evenings. Tender, slow-cooked lamb shoulder is infused with the citrusy aroma of fresh lemon thyme, while golden, buttery layers of potatoes form the perfect rustic topping. A savory medley of onions, garlic, white wine, and stock creates a rich, fork-tender base that soaks up every ounce of flavor. With a balance of earthy herbs and a crisp potato finish, this casserole is easy to prepare yet sophisticated enough for any occasion. Serve it piping hot to enjoy its melt-in-your-mouth texture, and pair it with a side of crusty bread or a crisp green salad for a truly memorable meal. Perfectly suited for family dinners or small gatherings, this one-pot wonder is destined to become a kitchen favorite.
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Recipe Information
Ingredients
- 800 g lamb shoulder (boneless, diced)
- 2 tbsp olive oil
- 1 large yellow onion (finely chopped)
- 3 units garlic cloves (minced)
- 800 g potatoes (peeled and sliced into 1 cm rounds)
- 500 ml chicken or lamb stock
- 200 ml white wine (dry)
- 6 sprigs lemon thyme (fresh)
- 2 units bay leaves
- 1 tbsp plain flour
- 25 g butter
- 1 tsp salt
- 0.5 tsp black pepper (freshly ground)
Instructions
Preheat your oven to 160°C (320°F).
Heat 1 tablespoon of olive oil in a large, ovenproof casserole dish over medium-high heat.
Season the diced lamb shoulder with salt and pepper, then sear in batches until browned on all sides. Remove the lamb and set aside.
Lower the heat to medium and add the remaining olive oil to the casserole dish. Sauté the onion until softened, about 5 minutes.
Add the minced garlic and cook for an additional 1 minute, stirring frequently.
Sprinkle the flour over the onion and garlic mixture, stirring well to create a thick coating. Cook for 2 minutes to eliminate the raw flour taste.
Deglaze the casserole dish by pouring in the white wine, scraping up any browned bits from the bottom.
Stir in the chicken or lamb stock and bring the mixture to a gentle simmer.
Return the browned lamb to the pot, then add the lemon thyme sprigs, bay leaves, salt, and pepper. Stir to combine.
Layer the sliced potatoes on top of the lamb mixture, slightly overlapping each slice to create a neat pattern.
Dot the top of the potato layer with butter, cover the casserole dish with a lid or aluminum foil, and transfer it to the preheated oven.
Bake for 1 hour, then remove the lid or foil and increase the oven temperature to 180°C (350°F). Continue baking for another 30 minutes, or until the potatoes are golden and tender.
Remove from the oven and allow the casserole to rest for 5 minutes. Discard the thyme sprigs and bay leaves before serving.
Garnish with a few fresh lemon thyme leaves, if desired, and serve hot. Enjoy!
Nutrition Facts
Calories |
3361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.9 g | 270% | |
| Saturated Fat | 80.3 g | 401% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 659 mg | 220% | |
| Sodium | 4936 mg | 215% | |
| Total Carbohydrate | 174.0 g | 63% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 16.0 g | ||
| Protein | 167.5 g | 335% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 288 mg | 22% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 5987 mg | 127% | |
*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.
