Lamb Casserole with Root Vegetables
A slow-baked lamb casserole with potatoes, carrots, leek, and onion in a rich herb-scented gravy, the kind of hearty cold-weather dish long suited to the Falkland Islands table.
Prep
25m
Cook
2h 30m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
- 0.9kgLamb Shoulder (cut into large chunks)
- 200gOnion (finely chopped)
- 10gGarlic (crushed)
- 150gLeek (sliced)
- 250gCarrot (cut into thick rounds)
- 500gPotato (peeled and cut into chunks)
- 30gAll-Purpose Flour
- 900mlLamb Stock
- 30mlExtra Virgin Olive Oil
- 2pcsBay Leaf
- 2gDried Thyme
- 10gSalt
- 2gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Preheat the oven to 160°C (320°F).
- 02
Heat the extra virgin olive oil in a heavy oven-safe pot over medium-high heat. Brown the lamb shoulder well on all sides, then transfer it to a plate.
- 03
Reduce the heat to medium. Add the onion, garlic, and leek, and cook until softened and lightly golden.
- 04
Stir in the all-purpose flour and cook briefly so it loses its raw taste.
- 05
Add the carrot and potato, then return the browned lamb shoulder to the pot.
- 06
Pour in the lamb stock and add the bay leaves, dried thyme, salt, and black pepper. Bring to a gentle simmer.
- 07
Cover the pot and bake until the lamb shoulder is very tender and the vegetables are soft, about 2 hours 30 minutes.
- 08
Remove the bay leaves, let the casserole stand for a few minutes, and serve hot.
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