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Lamb casserole

This is a very easy and versatile lamb stew/casserole recipe...

★★★★★ Rated 4.5 out of 5 stars. 2 Ratings
Rate this recipe
  • Recipe:

    Sent in by Claire from Milton Keynes

  • Difficulty: Easy
  • Serves 6
  • Freezable

Preparation

Total time
1 Hr 55 Mins
Preparation time
15 Mins
Cooking time
1 Hr 40 Mins
  • 6 lamb chops (depending on the size of your family)

  • 1 onion

  • 1 swede (small)

  • 4 carrots (large)

  • 570ml lamb stock

  • 1 tbsp mint sauce

  • 1 tsp oil

  1. Heat a frying pan with a teaspoon of oil, add your lamb chops, approx 6 depending on the size of family

  2. Only brown them then take them out and put in a deep casserole dish

  3. Chop an onion, three medium potatoes, a baby swede, about four large carrots and add these to the casserole dish

  4. Now for your stock - either use a lamb stock cube or gravy granules and add to about a pint of boiling water along with a tablespoon of mint sauce

  5. Stir well and add to the casserole, making sure the liquid covers the meat and vegetables (if you prefer a thicker gravy, stir 2-3 tsp of cornflour into a drop of cold water - mix this into the stock and bring to the boil to thicken)

  6. Cook in the oven for about 60-90 minutes at gas mark 4/180'C

  7. Serve with crusty bread

Variations

Slow cooker method: Brown the chops first then add all remaining ingredients, cook for 8-10 hours on LOW

Reviews

★★★★★ Rated 4.5 out of 5 stars. 2 Ratings
Rate this recipe
  • Guest

    ★★★★★ Rated 5 out of 5 stars.

    Had this today I added a few other bits to it it was Gawjus x

    Reviewed on 13/03/15

  • Guest

    ★★★★☆ Rated 4 out of 5 stars.

    This was easy to make and everyone loved it. I have gone on to make this a number of times.

    Reviewed on 27/02/15

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