If you’ve not made a lamb casserole before, you’re in for a treat with this hearty and flavorful dish. Perfect for cozy dinners or special occasions, this recipe combines tender lamb, aromatic herbs, and wholesome vegetables for a satisfying meal that will warm both body and soul. Here’s a recipe for how to make it.
Ingredients:
- 1.5 pounds of lamb shoulder, trimmed of excess fat and cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 cup of diced tomatoes (canned or fresh)
- 1 cup of beef or vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 325°F (160°C). In a large oven-safe pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes.
- Add the diced lamb pieces to the pot, season with salt and pepper, and brown on all sides, about 5-6 minutes. Stir in the diced carrots and celery, and cook for another 2-3 minutes until slightly softened.
- Add the diced tomatoes, beef or vegetable broth, tomato paste, dried thyme, and dried rosemary to the pot. Stir well to combine all the ingredients. If you prefer a thicker sauce, sprinkle the flour evenly over the mixture and stir until well incorporated.
- Cover the pot with a lid and transfer it to the preheated oven. Bake for 2-2.5 hours, or until the lamb is tender and the flavors have melded together.
- Once done, remove the Lamb Casserole from the oven and garnish with freshly chopped parsley before serving. Enjoy this comforting dish with crusty bread, mashed potatoes, or steamed vegetables for a complete meal.
