New England Lamb Bake
Savor the comforting flavors of a classic *New England Lamb Bake*, a hearty one-pot wonder that brings tender lamb shoulder and rustic root vegetables together in a richly seasoned broth. This easy-to-follow recipe highlights succulent boneless lamb seared to golden perfection, paired with wholesome layers of carrots, parsnips, and russet potatoes, all infused with fresh herbs like thyme and rosemary. A splash of red wine (optional) and a roux-based beef stock add a luscious depth to the dish, making it a truly satisfying meal for cozy gatherings or family dinners. With a hands-off bake time in the oven, this savory lamb casserole is perfect for home cooks seeking comfort food with minimal effort. Serve it hot and enjoy a warm, flavorful taste of New England!
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Recipe Information
Ingredients
- 2 pounds boneless lamb shoulder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 onion, diced
- 4 garlic cloves, minced
- 3 carrots, peeled and cut into chunks
- 2 parsnips, peeled and cut into chunks
- 4 russet potatoes, peeled and cut into chunks
- 6 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
- 3 cups beef stock
- 0.5 cups red wine (optional)
- 2 tablespoons all-purpose flour
Instructions
Preheat your oven to 350°F (175°C).
Season the lamb generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a large ovenproof skillet or Dutch oven over medium-high heat. Sear the lamb on all sides until browned, about 3 minutes per side. Remove from the skillet and set aside.
Lower the heat to medium and add the remaining tablespoon of olive oil to the skillet. Sauté the diced onion until softened, about 5 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
Sprinkle the flour over the onions and garlic, stirring well to form a light roux. Cook for 2 minutes.
Slowly pour in the beef stock and red wine (if using), whisking constantly to prevent lumps. Bring the mixture to a simmer and allow to thicken slightly, about 3 minutes.
Add the carrots, parsnips, and potatoes to the skillet, layering them evenly. Nestle the browned lamb on top of the vegetables.
Tuck the thyme, rosemary, and bay leaf around the lamb and vegetables. Sprinkle with the remaining teaspoon of salt and 1/2 teaspoon of black pepper.
Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
Bake for 2 hours, checking halfway through to ensure the liquid hasn’t evaporated too much. If needed, add a splash of water or stock.
Once the lamb is tender and the vegetables are fully cooked, remove the skillet from the oven. Discard the herb sprigs and bay leaf.
Slice or shred the lamb as desired. Serve hot, spooning the vegetables and savory broth alongside for a complete meal.
Nutrition Facts
Calories |
3560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.4 g | 274% | |
| Saturated Fat | 78.1 g | 390% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 8301 mg | 361% | |
| Total Carbohydrate | 212.8 g | 77% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 35.3 g | ||
| Protein | 193.2 g | 386% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 498 mg | 38% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 7266 mg | 155% | |
*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.
