Lamb casserole

Tasty Lamb casserole Recipe

Lift the lid to billows of steam from this winter warmer, full of tender meat and potato in rich tomato and red wine sauce.
Lamb casserole
Prep Time : 0:15 | Cook Time : 2:25 | Total Time : 2:40 | Serving : 6 person.


  • 6 (about 1.5kg) lamb forequarter chops, excess fat trimmed, halved

  • 1 tablespoon olive oil

  • 2 garlic cloves, coarsely chopped

  • 500g Coliban potatoes, halved (see note)

  • 2 carrots, peeled, thickly sliced diagonally

  • 160ml (2/3 cup) red wine

  • 1 x 660ml btl passata (tomato pasta sauce)

  • 375ml (1 1/2 cups) Massel chicken style liquid stock

  • 1 x 260g btl tomato chutney

  • 2 large sprigs fresh rosemary

  • 150g (1 cup) frozen peas

  • Chopped fresh continental parsley, to serve


  • Step 1

    Preheat oven to 180°C. Season the lamb with salt and pepper. Heat the oil in a large flameproof casserole dish or large frying pan over medium-high heat. Add one-third of the lamb and cook for 2-3 minutes each side or until browned. Transfer to a large plate. Repeat, in 2 more batches, with remaining lamb, reheating the dish between batches.

  • Step 2

    Add the garlic and cook, stirring, for 2 minutes or until soft. Add the potato and carrot, and cook, stirring occasionally, for 2 minutes. Add the wine and cook for 2 minutes or until the liquid has reduced by half.

  • Step 3

    Transfer the mixture to a casserole dish, if necessary. Add the lamb, passata, stock, chutney and rosemary. Cover and bake for 2 hours or until the lamb is tender and falls off the bone.

  • Step 4

    Use a large metal spoon to skim any fat from the surface. Stir in the peas. Season with salt and pepper. Sprinkle with parsley to serve.

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