Wednesday 24 April 2013

Springtime Lamb Casserole Recipe

Now is the time for new season lamb and this recipe marries the lamb with spring carrots in an easy to prepare dish. For good measure, new potatoes are also added to this recipe, yielding a classic springtime casserole dish.

Springtime Lamb Casserole

Serves: 4
Classic casserole of spring lamb, new potatoes and baby carrots in a herb and garlic base


2 tbsp plain flour
800g lamb neck fillet, cubed
2 tbsp olive oil
12 shallots, peeled
750g small new potatoes, scrubbed clean
2 bayleaves
1 sprig of fresh rosemary
1 garlic clove, crushed
2 tbsp Worcestershire sauce
250g Chantenay carrots (or other baby carrots)
salt and freshly-ground black pepper, to taste


Season the flour with salt and black pepper then roll the lamb pieces in this to coat.

Heat the olive oil in the base of a large flame-proof casserole. Add the lamb cubes, in batches, and fry until well browned all over then remove with a slotted spoon and fry the next batch.

Add a little more oil if needed then fry the shallots in the casserole until golden brown. At this point return the lamb to the pan and add the potatoes, herbs, garlic, Worcestershire sauce and 500ml (2 cups) hot water. Stir well to mix then bring to a boil, cover with a lid and transfer to an oven pre-heated to 180ºC (350ºF, Gas Mark 4).

Cook the lamb for 1 hour then add the carrots. Adjust the seasoning to taste then re-cover the casserole, return to the oven and cook for about 40 minutes more, or until the carrots are tender.

Serve immediately, accompanied by generous hunks of crusty bread.

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