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.

Ingredients

  • 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
Lamb Casserole photo
Tasty?

614 cooks think so

Method

  1. Preheat the oven to 170°C/Gas 3.
  2. 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.
  3. 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.
  4. In the same pan, adding a little more oil if necessary, fry the whole peeled shallots until they are slightly brown.
  5. 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.
  6. 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.
  7. Serve immediately - this is a meal in itself but you may want some crusty bread to soak up the juices.


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