Country Lamb Casserole Recipes

Steps:

• Toss diced lamb in plain flour with salt& pepper.
• Heat oil in large frypan and cook lamb until brown.
• Remove from pan and set aside.
• Add garlic, onion, carrots, wine and bring to boil.
• Add beef stock, tomatoes, anchovies, chilli and basil, stir to combine.
• Return lamb to dish and bring to boil.
• Cover frypan and reduce heat to med-low (if it starts to stick to the bottom of the pan the temp is too high) and cook for 2 to 2 1/2 hours, stirring occasionaly.
• When cooked add diced olives and balsamic vinegar and simmer for 5 minutes.
• Serve with a side of your choice.
• My husband likes this served with mashed potato and green beans.

Steps:

• Preheat oven to 180°C.
• Lightly seal the lamb forequarter pieces with some oil in a large frying pan and then remove from the pan.
• Using same pan add onion, garlic and carrot and lightly fry until onions are clear.
• Add the tomato base (pasta sauce), stock and water and stir. Add oregano, salt and paper. Add the lamb forequarter pieces again and mix through.
• Remove from heat and transfer into casserole dish.
• Add peas.
• Add more water and tomato base (pasta sauce) if needed. The lamb forequarters should be almost covered.
• Bake in oven for at least two and a half to three hours at 180°C Check after one and a half hours, stir through, add water/base if necessary.
• Serve with boiled potatoes.

Steps:

• Heat oil in a large pan.
• Add shanks, in batches, cook until browned all over.
• Remove from pan.
• Add bacon, onions and garlic to same pan, cook, stirring, until onions are soft and lightly browned.
• Return shanks to pan with whole carrots, swedes, potatoes, undrained crushed tomatoes, tomato paste, wine, rosemary and stock.
• Bring to boil, simmer, covered, for about 1 1/4 hours, or until lamb is tender.
• Stir in lentils.
• Simmer, uncovered, for about 20 minutes, or until sauce is thickened.
• Serve casserole over mashed potatoes; garnish with extra fresh rosemary.

Steps:

• In a large bowl, combine the first five ingredients. Stir in the ham, hash browns and carrots if desired. Transfer to a greased 13-in. x 9-in. baking dish. , Cover and bake at 350° for 45-50 minutes. Uncover; bake 15-20 minutes longer or until bubbly.

Steps:

• Preheat oven to 180C.
• Put lamb, potatoes, olive oil, cumin seeds, salt and pepper in a large plastic bag and jiggle it about till it's well mixed. I use the bag the lamb came from the butcher inches You can do this in a dish but then you have to wash the dish and your hands.
• Pour it all into a large casserole dish or dutch oven with the water.
• Slice the tomatoes and overlap them on top, they stop the meat drying out.
• Sprinkle salt on the tomatoes. You can also add shredded parsley or lemon zest now if you want to.
• Top the whole thing with little pats of butter, put the lid on the pot, and place in oven for 1 1/2-2 hours
• Swish the pan every half hour to rewet the ingredients.
• If it's still watery, take the lid off and return to the oven for another half hour.

Steps:

• PREHEAT OVEN TO 160 DEGREES.
• BRUSH A LARGE 6 CUP CAPACITY HEATPROOF CASSEROLE DISH WITH MELTED BUTTER.
• ROLL CHOPS IN FLOUR, SHAKE OFF EXCESS, AND RESERVE FOR LATER USE.
• ADD BUTTER TO FRYING PAN AND BROWN CHOPS. PLACE CHOPS IN CASSEROLE DISH. PUT BACON, VEGETABLES, POTATOES AND MUSHROOMS ON TOP OF CHOPS.
• ADD RESERVED FLOUR TO PAN MELT A LITTLE MORE BUTTER IF NEEDED. COOK UNTIL DARK BROWN. POUR IN STOCK AND STIR UNTIL MIXTURE BOILS. POUR OVER CHOPS.
• ALSO ADD A PACKET OF MAGGI LAMB CASSEROLE. JUST ADD PACKET TO A CUP OF WATER AND POUR OVER CHOPS. COVER CASSEROLE DISH WITH LID AND COOK FOR 1 1/2 HOURS.

Steps:

• Coat the meat in the seasoned flour, shake off the excess flour
• Heat some oil in a heavy based casserole dish and brown the lamb really well on all sides.
• Remove the lamb from the pan and pour in the bottle of white wine, scrape any meaty bits off the bottom of the pan and reduce the wine by half.
• Add the stock, onions, tomatoes, garlic and meat to the wine and heat through gently on the hob. Check seasoning and adjust if necessary.
• Cover the casserole dish and put into a preheated oven for about an hour-and-a-half at 180°C. Once the cooking is finished, take it out of the oven.
• With a slotted spoon take the meat out of the sauce and put on a plate to one side.
• Pass the sauce through a sieve; discard the vegetables and bouquet garni what is in the sieve
• Return the sauce to the pan and reduce slightly and thicken it with a little flour if necessary. Check flavour and adjust seasoning to taste if you need to
• Once the sauce has been corrected and cooked through, return the meat to the sauce, gently heat through and add the spring vegetables.