Lamb Casserole Recipes

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LAMB CASSEROLE



Lamb Casserole image

This is an adaptation of a lamb shank recipe I found in a magazine. I don't know the name of the magazine and I have made a few changes. This is great on a cold winters night.

Provided by Honni

Categories     Lamb/Sheep

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 16

1 kg lamb (diced)
1/4 cup plain flour
1 tablespoon olive oil
2 cloves garlic (crushed)
3/4 cup dry white wine
2 beef bouillon cubes, dissolved in
3/4 cup hot water
2 (440 g) cans diced tomatoes
1 (45 g) can anchovy fillets (diced well)
1 medium carrot (diced)
1 medium onion (diced)
1/2 teaspoon dried chili pepper flakes or 2 fresh chili peppers
1 sprig fresh basil
6 olives (diced well)
1 tablespoon balsamic vinegar
salt and pepper, to taste

Steps:

  • Toss diced lamb in plain flour with salt& pepper.
  • Heat oil in large frypan and cook lamb until brown.
  • Remove from pan and set aside.
  • Add garlic, onion, carrots, wine and bring to boil.
  • Add beef stock, tomatoes, anchovies, chilli and basil, stir to combine.
  • Return lamb to dish and bring to boil.
  • Cover frypan and reduce heat to med-low (if it starts to stick to the bottom of the pan the temp is too high) and cook for 2 to 2 1/2 hours, stirring occasionaly.
  • When cooked add diced olives and balsamic vinegar and simmer for 5 minutes.
  • Serve with a side of your choice.
  • My husband likes this served with mashed potato and green beans.

LAMB CASSEROLE



Lamb Casserole image

You'll adore this casserole of fresh lamb, smoked ham, sausage, mixed vegetables, and large, white Italian kidney beans. Serve with fresh crusty bread. If you cook the lamb shank in water, boil it until it's falling off the bone. Then strain and reserve the stock, and replace the chicken stock with the lamb stock.

Provided by SAF

Categories     World Cuisine Recipes     European     Italian

Time 1h50m

Yield 6

Number Of Ingredients 11

2 sprigs fresh parsley
2 sprigs fresh thyme
2 bay leaves
2 pounds lamb shank, cooked and diced
1 pound cubed ham steak
10 small onions
5 tomatoes - blanched, peeled and chopped
2 cloves garlic, chopped
4 cups chicken stock
2 (15 ounce) cans cannellini beans, drained and rinsed
6 links pork sausage links, halved

Steps:

  • Tie the sprigs of parsley and thyme together with the bay leaves or place them in a cheesecloth and tie closed, because you will want to easily remove the herbs later. Place the herb bundle, lamb, ham, onion, tomato, garlic and stock in a large saucepan over medium-high heat.
  • Bring to a boil, reduce heat to low and simmer for about 1 hour. Stir in the beans and sausage and continue to simmer for about 15 minutes, or more if you want a thicker consistency.

Nutrition Facts : Calories 683 calories, Carbohydrate 38.5 g, Cholesterol 166.3 mg, Fat 34.3 g, Fiber 9 g, Protein 52.7 g, SaturatedFat 12.8 g, Sodium 1539.7 mg, Sugar 7.7 g

LEFTOVER LAMB CASSEROLE



Leftover Lamb Casserole image

Provided by James Beard

Categories     Lamb     Bake

Number Of Ingredients 0

Steps:

  • Sauté 2 medium onions, cut in thin slices, in 3 tablespoons butter until delicately browned. Combine with 1 1/2 cups diced cold lamb, 1 cup leftover lamb gravy or canned beef gravy, 1 clove garlic, finely chopped, 2 cups cooked rice and 1/4 cup chopped parsley. Correct the seasoning and bake, covered, at 350°F for 45 minutes.
  • Delicious served with butter French peas and sliced ripe tomatoes with dill dressing. For dessert, oven-baked apples with raisins and honey with sour cream.

EASY LAMB STEW



Easy lamb stew image

Let the oven do the work with this easy and flavourful lamb stew. The amounts are easily doubled, so you can freeze half to enjoy another day

Provided by Barney Desmazery

Categories     Dinner

Time 3h30m

Number Of Ingredients 10

2 tbsp vegetable oil
800g diced lamb shoulder
1 large onion, roughly chopped
4 large carrots, cut into large chunks
1 tbsp plain flour
1 tbsp tomato purée
750ml lamb stock
2 bay leaves
rosemary sprig or a pinch of dried rosemary
mash and greens, to serve

Steps:

  • Heat the oven to 160C/140C fan/gas 3. Meanwhile, heat the oil in a large flameproof casserole dish. Add the meat in batches and brown over a high heat for 5 mins, then lift onto a plate. Tip in the onions and carrots, and cook for 8-10 mins until starting to colour. Scatter over the flour and stir for a few minutes, then stir in the tomato purée and cook for a few minutes more. Tip the meat and any resting juices back into the dish and stir well. Pour over the stock, tuck in the herbs and season well. Bring to a simmer, then remove from the heat.
  • Cover with a lid and put in the oven for about 2 hrs 30 mins until the meat is tender. Once cooled, the stew can be chilled and frozen for up to three months - defrost completely before reheating on the hob for 5 mins over a medium heat, until piping hot. Leave to settle for a minute or two, then serve with mash and greens.

Nutrition Facts : Calories 631 calories, Fat 41 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 48 grams protein, Sodium 0.4 milligram of sodium

TRADITIONAL LAMB STEW



Traditional Lamb Stew image

This lamb stew recipe is a delicious, nourishing and economical dish. The flavor improves if you make the stew the day before you serve it. -Margery Richmond, Fort Collins, Colorado

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 13

1-1/2 pounds lamb stew meat
2 tablespoons olive oil, divided
3 large onions, quartered
3 medium carrots, cut into 1-inch pieces
4 small potatoes, peeled and cubed
1 can (14-1/2 ounces) beef broth
3/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1 tablespoon all-purpose flour
1-1/2 teaspoons minced fresh parsley
1-1/2 teaspoons minced chives
1/2 teaspoon minced fresh thyme

Steps:

  • In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan. Cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb; bring to a boil. , Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender., With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside. , In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through.

Nutrition Facts : Calories 360 calories, Fat 13g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 721mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges

LAMB CASSEROLE



Lamb Casserole image

Lamb Forequarter Casserole. This casserole is so yummy! The trick is to cook it slowly for at least two and a half hours. It can also be done in the slow cooker. The lamb just falls off the bone when it is done correctly. Warning...if it is not cooked long enough the lamb will be tough! I always taste the sauce after an hour and a half to see if it needs anything added. I hope you enjoy this. By the way the recipe only allows me to put the chops as shoulders but I buy them labeled forequarters.

Provided by ozzygirl

Categories     Stew

Time 2h50m

Yield 4 serving(s)

Number Of Ingredients 12

4 shoulder lamb chops
1 large onion (chopped and diced)
4 garlic cloves (crushed)
1 large carrot (sliced)
1 cup peas
150 -160 g pasta sauce (tomato)
2 teaspoons stock
1 cup hot water (or more)
1 dash salt
1 dash pepper
1 pinch oregano
potato, halfed and boiled

Steps:

  • Preheat oven to 180°C.
  • Lightly seal the lamb forequarter pieces with some oil in a large frying pan and then remove from the pan.
  • Using same pan add onion, garlic and carrot and lightly fry until onions are clear.
  • Add the tomato base (pasta sauce), stock and water and stir. Add oregano, salt and paper. Add the lamb forequarter pieces again and mix through.
  • Remove from heat and transfer into casserole dish.
  • Add peas.
  • Add more water and tomato base (pasta sauce) if needed. The lamb forequarters should be almost covered.
  • Bake in oven for at least two and a half to three hours at 180°C Check after one and a half hours, stir through, add water/base if necessary.
  • Serve with boiled potatoes.

Nutrition Facts : Calories 89, Fat 1.1, SaturatedFat 0.2, Sodium 235.6, Carbohydrate 17, Fiber 3.5, Sugar 8.2, Protein 3.6

HEARTY LAMB STEW



Hearty lamb stew image

A classic one-pot is the easy answer to mid-week cooking- hearty, filling, warming and packed full of veggies

Provided by Good Food team

Categories     Dinner, Main course

Time 1h50m

Number Of Ingredients 9

1 tbsp vegetable oil
500g cubed stewing lamb
1 onion, thickly sliced
2 carrots, thickly sliced
2 leeks, thickly sliced
400ml hot vegetable or chicken stock
1 tsp dried rosemary or 1 fresh sprig
400g cannellini bean, rinsed and drained
crusty bread or boiled potatoes to serve (optional)

Steps:

  • Heat the oil in a large casserole. Tip in the lamb and cook for 5 mins until any liquid has disappeared, then add the onion, carrots and leeks. Cook for 5 mins more, stirring often, until the veg is starting to soften.
  • Pour over the stock, add the rosemary, cover with a lid and cook over a low heat for 1 hr. Stir in the beans and cook for 30 mins more, topping up with water if necessary, until the lamb is tender and cooked through. Serve with some crusty bread or potatoes, if you like.

Nutrition Facts : Calories 397 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 38 grams protein, Sodium 1.15 milligram of sodium

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Method Preheat the oven to 170ºC/325ºF/gas 3. Place a 30cm shallow casserole pan on a high heat, strip in the rosemary leaves, add 1 tablespoon of olive oil, and crisp up for 1 minute while you dice the lamb into 3cm chunks. Scoop out the rosemary and put aside, adding the lamb to the pan for 2 minutes to get some colour.
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Top Asked Questions

What is the best way to cook Lamb?
If you want a less traditional way to enjoy lamb, this Greek lamb casserole is definitely worth a try. Packed with onions, peppers and garlic combined with red wine, oregano and olives, this tasty lamb casserole is a delicious mix of Mediterranean flavours. Heat the oil in a casserole dish and fry the lamb until browned all over.
What are the ingredients in a lamb casserole?
Packed with onions, peppers and garlic combined with red wine, oregano and olives, this tasty lamb casserole is a delicious mix of Mediterranean flavours. Heat the oil in a casserole dish and fry the lamb until browned all over.
How to cook a whole lamb shoulder in the oven?
Preheat the oven to 180°C/160°C Fan/Gas 4. 2. Season the flour with salt and pepper and then toss the lamb in the flour. Heat some of the oil in a wide-based flameproof and ovenproof casserole dish with a lid, then fry the lamb on all sides over a high heat for 4–6 minutes until golden.
How do you cook lamb with Rosemary and olives?
Place a 30cm shallow casserole pan on a high heat, strip in the rosemary leaves, add 1 tablespoon of olive oil, and crisp up for 1 minute while you dice the lamb into 3cm chunks. Scoop out the rosemary and put aside, adding the lamb to the pan for 2 minutes to get some colour. Meanwhile, squash the olives and remove the stones.

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