Lamb Casserole with Shallots & Carrots
This recipe works in combination with: Vegetable Chilli.
A hearty lamb casserole with shallots and sweet baby carrots, courtesy of UK Shallots.
- 250g of Chantenay carrots
- 700g of diced lamb
- 750g of baking potatoes, peeled and chopped
- 12 shallots, peeled & left whole
- 2 tbsp plain white flour
- 2 tbsp olive oil
- 2 bay leaves
- 1 clove of garlic, crushed
- 2 tbsp Worcestershire sauce
- 1/2 tsp dried rosemary
- Serves: 4
- Course: Main Course
- Preparation time: 20 mins
- Cooking time: 120 mins
- Oven temp: 170c
- Price per person: £3.59
- Store cupboard: Cook's
- Calories per serving: 837
- 5-a-day per serving: 2
- Print Recipe
- Preheat the oven to 170°C/Gas 3.
- Put the flour on a plate and season with salt and pepper. Roll the cubes of lamb in the flour to cover them lightly all over.
- In a large frying pan or oven proof casserole, add the olive oil and fry the lamb a few cubes at a time over a high heat to brown it on all sides – it is worth making sure you get a good bit of colour on the meat as this will really improve the flavour of the dish. As the lamb is browned, remove to a plate and continue until it is all done.
- In the same pan, adding a little more oil if necessary, fry the whole peeled shallots until they are slightly brown.
- Return the lamb to the casserole and add the potatoes, herbs, garlic, Worcester sauce and 500ml hot water, giving everything a good stir and scraping the bottom to get off all the sticky caramelized bits that will add so much flavour. If you started browning the meat and shallots in a frying pan this is the time to transfer it to an oven proof casserole. Bring to the boil, put the lid on and cook in the oven for an hour.
- Remove the casserole after an hour and add the carrots and taste to check the seasoning – adding a little more salt and pepper if necessary. Cover and return to the oven for 30 minutes to an hour, or until the lamb is really tender.
- Serve immediately - this is a meal in itself but you may want some crusty bread to soak up the juices.
Add a comment
Tried this recipe? Why not add a comment below and let us know what you thought of it. (You need a Facebook, Hotmail, AOL or Yahoo account to add a comment.)