Favourite lamb casserole recipe
- 1kg lamb forequarter chops
- 3tbsp olive oil
- 2tbsp dried rosemary, or 3 stalks of fresh rosemary
- 1 tsp powdered mixed spice
- ½ cup plain flour
- 2 large carrots, chopped
- 2 stalks celery, chopped
- 2 large onions, chopped
- 4 potatoes, optional
- 2tbsp balsamic vinegar
- 1 cup dry white wine
- 2 x 420g tins diced tomatoes
- 1½ cups water
Preheat oven to 180°C.
De-stem rosemary if using fresh and put it with 1tsp of olive oil, and the mixed spice in a mortar and pestle and mash until the rosemary fragrance is released into the oil.
Brush oil onto one side of the lamb and dust all sides with flour, set aside.
Chop all vegetables and set aside.
Pour oil into the bottom of casserole dish/pan and place on the stove, heat oil until it sizzles. Brown lamb well a few pieces at a time and set aside on a plate.
When all the lamb is brown, keep the casserole dish on the heat and add balsamic vinegar to the dish - this will caramelise, but stir around the bottom of the pan as it will help dislodge any stuck cooked bits.
Add the vegies and stir to ensure all covered with vinegar, then add white wine. Continue stirring until they are soft (about 3-4 mins).
Add tomatoes and water and then return the lamb back to dish. Put lid on and place in the oven.
Turn down the heat to 150°C and leave for 3 hours.
Serve with rice or mash potato/pumpkin.
- This is one of the dishes at the top of my hubby's list as far as meals that I make. I started making it shortly before we got married and I used a Jamie Oliver recipe, but since then it has morphed and I now make it to make use of root vegetables either in excess or getting a bit on the old side.
- For this recipe, you'll need to use either a very large roasting tray, a Dutch oven or a large casserole dish with a lid.
- I use lamb forequarter chops – cheap, meaty and can stand a lot of cooking - but you could use any cut of lamb you like.
- This recipe was created by Melissa Klemke for Kidspot, New Zealand’s best recipe finder.