This is our ultimate lamb casserole recipe. Rich sauce, tender meat and packed full of veggies, you really can’t beat this winter-warmer. We’ve kept it super simple, and have packed it with pearl barley and potatoes, meaning that if you like, this can be a dreamy one-pot.
There are a few things you need to do to truly ensure this recipe is the best it can be:
1)Buy the best meat you can afford.We believe that you should buy the best you can afford, so if you can, use the best-quality lamb legor shoulder from a reputable butcher. Both of these cuts are perfect for stews and casseroles as they are deliciously, melt-in-the-mouth tender when cooked slowly.
2)Make sure you brown your meat firstif you want the optimum flavour from your lamb. Browning the lamb helps to caramelise all the juices, which will improve both the flavour and the colour of the meat.
3) Do not, and I repeat, do not skip the flour step either. Doing this before browning meat in a hot pan also helps in imparting excellent flavour. Flour is full of starch which not only caramelises meat quicker, giving it that aforementioned amazing colour and flavour, but helps thicken up the casserole liquid, too.
4) Don't add those veggies in early.You want your lamb casserole to braise in the oven for a whole hour before you even think about adding those carrots, potatoes and pearl barley. If you throw it all in at the start, you’re basically going to end up with a veggie mush for dinner.
Don’t feel the need to stick to what I’ve suggested either, you can make lots of variations to the vegetables if you like – like parsnips, or even sweet potato if that’s your thing.
Advertisem*nt - Continue Reading Below
- Yields:
- 4 - 6
- Prep Time:
- 30 mins
- Cook Time:
- 2 hrs 25 mins
- Total Time:
- 2 hrs 55 mins
Ingredients
1.2kg lamb shoulder or leg, diced
Salt and pepper
- 2 Tbsp.
plain flour
4-6tbsp vegetable oil
- 25 g
butter
- 1
large onion, finely diced
- 1 tsp.
salt
- 500 ml
stout (we usedGuinness)
- 700 ml
beef stock
- 30 g
demerara sugar
- 2
bay leaves
- 2
thyme sprigs
- 3
carrots, roughly cut into 2cm pieces
- 200 g
swede, peeled and cut into 2cm pieces
- 3
potatoes, cut into 2cm pieces
- 100 g
pearl barley
Directions
- Step1Preheat oven to 180ºC (160ºC Fan). Season lamb with the salt and pepper and roll in the flour until lightly coated.
- Step2Heat vegetable oil in a heavy bottomed casserole over a medium heat. Add the lamb to the pan in batches and brown all over, remove and transfer to a plate and set aside.
- Step3Add the butter to the pan until frothing. Add the onion, season with salt, and cook slowly for 20 minutes, or until softened and slightly golden in colour.
- Step4Add the beer, stock and sugar, and bring to a gentle simmer. Return the lamb to the pan ensuring it is fully covered with liquid. Add the bay and thyme in the, pop on a lid and braise in the oven for an hour.
- Step5After one hour add the carrots, potatoes, swede and pearl barley to the casserole and finish in the oven for the remaining 40 minutes. You may at this point need to add a little more water to ensure the vegetables are covered.
- Step6Remove the pan from the oven and check the meat and vegetables are tender. If needed adjust the seasoning.
- Step7Serve with buttered greens, or cabbage.
To store:This casserole keeps for a few days in an airtight container. Alternatively, batch cook and allow it to cool before freezing. Make sure to defrost thoroughly before you re-heat.
