Welsh Lamb Casserole
Savor the rich, comforting flavors of a traditional *Welsh Lamb Casserole*, a hearty dish that's perfect for cozy family dinners or special occasions. Tender chunks of lamb shoulder are slow-cooked in a robust medley of lamb stock, dry white wine, and aromatics like garlic, thyme, and bay leaves, creating a melt-in-your-mouth texture and deeply savory broth. Seasonal vegetables—sweet carrots, earthy parsnips, and delicate leeks—add natural sweetness and vibrant color, while a golden, buttery layer of thinly sliced potatoes crowns this casserole with a delightful crispy texture. Ready in just over two hours, this one-pot wonder is an exquisite fusion of rustic simplicity and indulgent comfort food. Serve it with crusty bread or a crisp green salad for a meal straight out of the Welsh countryside. Perfect for keywords like "Welsh lamb casserole," "slow-cooked lamb recipes," and "hearty lamb dishes."
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Recipe Information
Ingredients
- 800 g lamb shoulder, trimmed and cut into chunks
- 2 tbsp olive oil
- 2 onions, finely chopped
- 3 carrots, peeled and sliced
- 2 parsnips, peeled and chopped
- 2 leeks, trimmed and sliced
- 3 garlic cloves, minced
- 2 tbsp flour
- 750 ml lamb stock
- 250 ml dry white wine
- 4 fresh thyme sprigs
- 2 bay leaves
- 500 g potatoes, peeled and thinly sliced
- 2 tbsp butter, melted
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Preheat your oven to 160°C (320°F).
Heat 1 tablespoon of olive oil in a large casserole dish over medium heat. Season the lamb chunks with salt and pepper, then brown them on all sides in batches. Remove the lamb and set aside.
Add the remaining olive oil to the casserole dish and sauté the onions until softened, about 5 minutes. Stir in the carrots, parsnips, leeks, and garlic, and cook for another 5 minutes.
Sprinkle the flour over the vegetables and stir well to coat. Gradually pour in the lamb stock and wine, stirring continuously to avoid lumps.
Return the browned lamb to the casserole dish. Add the thyme sprigs and bay leaves. Stir everything together and bring to a simmer.
Spread the sliced potatoes evenly across the top of the casserole. Brush the melted butter over the potato slices and season with a pinch of salt and pepper.
Cover the casserole dish with a lid or foil and transfer to the preheated oven. Cook for 90 minutes.
Remove the lid or foil and increase the oven temperature to 200°C (400°F). Cook for an additional 30 minutes, or until the potatoes are golden and crisp on top.
Remove the casserole from the oven and allow it to rest for 5 minutes before serving.
Garnish with fresh thyme if desired and serve hot, accompanied by crusty bread or a green salad.
Nutrition Facts
Calories |
3727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.8 g | 279% | |
| Saturated Fat | 85.0 g | 425% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 700 mg | 233% | |
| Sodium | 6272 mg | 273% | |
| Total Carbohydrate | 222.6 g | 81% | |
| Dietary Fiber | 40.7 g | 145% | |
| Total Sugars | 47.9 g | ||
| Protein | 189.2 g | 378% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 547 mg | 42% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 7360 mg | 157% | |
*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.
