Lamb Casserole Recipe

Name: Lamb Casserole
Prep time: 25 min
Cook time: 170 min
Total time: 195 min
Yield: Serves 1 or more
Ingredients: Shoulder Lamb Chops; 1 large onion, chopped; Garlic Cloves; 2 large carrots, chopped; 200g frozen peas; Pasta Sauce; 500ml lamb stock; Hot Water; Salt and pepper to taste; Pepper; 1 tsp dried oregano; Potato

This incredibly tender lamb forequarter casserole is a culinary masterpiece! Slow-cooked for at least 2.5 hours (or effortlessly in your slow cooker), the lamb becomes so incredibly tender it practically melts in your mouth. The secret? Low and slow cooking! We'll build rich layers of flavor with aromatic vegetables and herbs, creating a deeply satisfying and comforting dish. Don't rush this recipe – the longer it simmers, the more delicious it gets! Perfect for a cozy weeknight dinner or a special occasion.

Prep Time 25 mins

Cook Time 170 mins

Calories 89 kcal

Protein 7g

Rating 5.0 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lamb Casserole

Shoulder Lamb Chops
1 large onion, chopped
Garlic Cloves
2 large carrots, chopped
200g frozen peas
Pasta Sauce
500ml lamb stock
Hot Water
Salt and pepper to taste
Pepper
1 tsp dried oregano
Potato

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How to Make Lamb Casserole

Preheat oven to 180°C (350°F).
Season 1.5kg lamb forequarter pieces generously with salt and pepper. Heat 2 tbsp olive oil in a large, oven-safe frying pan over medium-high heat. Brown the lamb pieces in batches, ensuring not to overcrowd the pan. Set aside.
Add 1 large chopped onion, 2 cloves minced garlic, and 2 large carrots (chopped) to the same pan. Sauté for 5-7 minutes until softened.
Stir in 1 (400g) can of chopped tomatoes, 500ml lamb stock, and 100ml water. Bring to a simmer.
Add 1 tsp dried oregano.
Return the browned lamb to the pan. Mix well to combine.
Transfer the entire contents to a large casserole dish.
Add 200g frozen peas.
Add more water or tomato base if needed to almost cover the lamb.
Cover the casserole dish and bake in the preheated oven for at least 2.5-3 hours, or until the lamb is extremely tender. Check after 1.5 hours and stir, adding more liquid if necessary.
Serve hot with boiled potatoes or your favorite side dish.