This lamb casserole recipe is made with lean cubed lamb, potatoes, peas, and rosemary, along with other seasonings and vegetables. The lamb is seared and then braised in the oven with aromatic vegetables. Cooked root vegetables are added to the lamb shortly before it's done cooking.
Cook some baby carrots and rutabaga chunks with the potatoes and add them to the casserole with the peas. Boil or roast the potatoes before you add them to the casserole. Baby potatoes or small new potatoes are great in this casserole as well.
You might think of lamb as a gamey meat like mutton — from animals over 2 years old — tends to be, but lamb is lighter and milder. You might find that U.S. grown lamb is milder in flavor than imported lamb, though you may have a hard time finding it.
If you aren't going to cook the lamb within 2 to 3 days, freeze it immediately. Thaw frozen lamb in the refrigerator before you cook it.
- 1 1/2 pounds lean lamb, cubed*
- 1/4 cup all-purpose flour
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 1/2 cup chopped onion
- 1/2 green bell pepper, chopped
- 1/2 cup chopped celery
- 1 tablespoon chopped parsley
- 1 teaspoon ground sweet paprika
- pinch rosemary
- 3/4 cup hot water or unsalted broth
- 1 1/2 cups frozen peas, thawed
- 1 pound cooked potatoes, cut into 1-inch pieces
Heat the oven to 350 F.
Combine flour, salt, and pepper; dredge lamb pieces in mixture. Heat butter in a large heavy skillet over medium-high heat; sear lamb cubes on all sides the transfer to a 2-quart casserole or Dutch oven.
To the skillet add the chopped onion, bell pepper, and chopped celery; cook for 5 minutes. Stir in parsley. Add the mixture to the casserole and toss gently with the lamb cubes.
Sprinkle lamb mixture with paprika and rosemary. Add hot water or broth.
Cover the pan tightly with foil or a lid and bake in the preheated oven for 1 1/2 hours.
Add the cooked potatoes. Continue to bake, uncovered, for 15 minutes. Add the peas and cook for about 10 minutes longer, or until the lamb is tender.
*Use a lean chuck stewing lamb, leg of lamb, or lamb shoulder cut into bite-size cubes.
Searing lamb for stew helps lock in the moisture, and it adds extra flavor from the dark caramelization.
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|Nutritional Guidelines (per serving)|
|Total Fat||33 g|
|Saturated Fat||13 g|
|Unsaturated Fat||15 g|
|Dietary Fiber||6 g|