Moms Lamb Casserole Recipes

LAMB CASSEROLE

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.

MAMA'S OH-SO-SAVORY LAMB AND EGGPLANT CASSEROLE

Steps:

• Place eggplant in a colander set in a bowl or the sink; sprinkle with 1 teaspoon salt and toss to coat. Let eggplant stand for at least 1 hour. Rinse off the bitter liquid and excess salt and drain well.
• Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion and celery; cook and stir until onion has softened and turned translucent and celery is fragrant, about 5 minutes.
• While vegetables are cooking, combine ground cumin, oregano, rosemary, paprika, mint, salt, and black pepper in a small bowl or mortar and pestle and mix well; this is the lamb seasoning (see Cook's Note). Set seasoning aside.
• Stir eggplant cubes and garlic into the vegetables in the skillet, mixing well, and cook for an additional 5 minutes. Add chopped tomatoes and sprinkle with half of the lamb seasoning mixture. Reserve remaining seasoning. Stir gently and cook for 5 minutes more.
• Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole dish.
• Pour chicken broth and half the can of tomato sauce into the skillet and simmer for 10 minutes; add a little water if the sauce starts to get dry. Transfer the sauce to the prepared casserole dish.
• Return the skillet to the stove over medium-high heat and heat the reserved tablespoon of olive oil over medium heat. Place ground lamb into skillet and sprinkle with remaining seasoning mixture. Brown lamb in the hot oil, stirring frequently, until the meat is evenly browned; it should look like imperfect meatballs.
• Gently transfer the lamb to the casserole dish, pushing it down into the vegetable mixture so that it is at least partially submerged. Stir fresh lemon juice into the remaining tomato sauce and pour the sauce over the casserole.
• Bake uncovered for 45 minutes to 1 hour, depending upon how tender you like your vegetables.

SPRING LAMB CASSEROLE

Steps:

• Coat the meat in the seasoned flour, shake off the excess flour
• Heat some oil in a heavy based casserole dish and brown the lamb really well on all sides.
• Remove the lamb from the pan and pour in the bottle of white wine, scrape any meaty bits off the bottom of the pan and reduce the wine by half.
• Add the stock, onions, tomatoes, garlic and meat to the wine and heat through gently on the hob. Check seasoning and adjust if necessary.
• Cover the casserole dish and put into a preheated oven for about an hour-and-a-half at 180°C. Once the cooking is finished, take it out of the oven.
• With a slotted spoon take the meat out of the sauce and put on a plate to one side.
• Pass the sauce through a sieve; discard the vegetables and bouquet garni what is in the sieve
• Return the sauce to the pan and reduce slightly and thicken it with a little flour if necessary. Check flavour and adjust seasoning to taste if you need to
• Once the sauce has been corrected and cooked through, return the meat to the sauce, gently heat through and add the spring vegetables.

LAMB CASSEROLE

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.

LAMB CASSEROLE

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.