Best 4 Country Lamb Casserole Recipes

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Embark on a culinary journey to the countryside with our tantalizing Country Lamb Casserole, a delectable dish that encapsulates the essence of rustic charm. Slow-cooked to perfection, tender lamb pieces mingle harmoniously with a symphony of vegetables, each contributing their unique flavors to create a rich and savory masterpiece. This hearty casserole is a celebration of simplicity, allowing the natural flavors of the ingredients to shine through. Accompanying this main course are two equally delightful recipes: a zesty Lemon Tart that bursts with citrusy goodness and a classic Bread Pudding, a comforting dessert that exudes warmth and nostalgia. Prepare to indulge in a feast that nourishes both body and soul, as you savor the flavors of the countryside in every bite.

Check out the recipes below so you can choose the best recipe for yourself!

TRADITIONAL LAMB STEW



Traditional Lamb Stew image

This lamb stew recipe is a delicious, nourishing and economical dish. The flavor improves if you make the stew the day before you serve it. -Margery Richmond, Fort Collins, Colorado

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 13

1-1/2 pounds lamb stew meat
2 tablespoons olive oil, divided
3 large onions, quartered
3 medium carrots, cut into 1-inch pieces
4 small potatoes, peeled and cubed
1 can (14-1/2 ounces) beef broth
3/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1 tablespoon all-purpose flour
1-1/2 teaspoons minced fresh parsley
1-1/2 teaspoons minced chives
1/2 teaspoon minced fresh thyme

Steps:

  • In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan. Cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb; bring to a boil. , Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender., With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside. , In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through.

Nutrition Facts : Calories 360 calories, Fat 13g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 721mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges

LAMB STEW RECIPE



Lamb Stew Recipe image

This lamb stew is loaded with hearty, healthy ingredients. This lamb stew recipe is simple (a one-pot meal!) The lengthy simmering time in the oven makes the tender lamb morsels and vegetables just melt in your mouth.

Provided by Natasha of NatashasKitchen.com

Categories     Medium

Time 2h40m

Number Of Ingredients 16

4 oz bacon ((4 strips, chopped into 1/4" strips))
2 lbs boneless leg of lamb or lamb shoulder (trimmed of excess fat, cut into 1 1/2" pieces)
1/2 Tbsp sea salt for the lamb plus 1 tsp for stew
1 tsp black pepper for lamb plus 1/2 tsp for stew
1/4 cup all-purpose flour or gluten free flour*
1 large yellow onion (diced)
4 garlic cloves (minced)
1 1/2 cups good red wine (*)
1 lb button mushrooms (thickly sliced)
4 cups low sodium beef broth or stock
1 Tbsp tomato paste
2 bay leaves
1/2 tsp dried thyme
1 1/2 lbs small yellow potatoes (halved or quartered into 1" pieces)
4 medium carrots (10 oz, peeled and cut into 1/2" thick pieces)
1/4 cup parsley (finely chopped for garnish)

Steps:

  • In a 5Qt dutch oven, saute chopped bacon over medium heat until browned and fat released. With a slotted spoon, transfer bacon to a large plate.
  • While bacon cooks, season lamb pieces with 1/2 Tbsp salt and 1 tsp pepper. Sprinkle with 1/4 cup flour and toss to coat. Cook lamb in 2 batches in hot bacon grease over medium heat until browned (3-4 min per side) then transfer to the plate with bacon.
  • Add diced onion and sauté 2 min. Add garlic and cook another minute, stirring constantly. Add 1 1/2 cups wine, scraping the bottom to deglaze. Add sliced mushrooms, bring to simmer then cook uncovered 10 min. Preheat Oven to 325˚F.
  • Return bacon and lamb to pot and add 4 cups broth, 1 Tbsp tomato paste, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp dried thyme and 2 bay leaves. Stir in potatoes and carrots, making sure potatoes are mostly submerged in liquid. Bring to a boil then COVER and carefully transfer to preheated oven at 325˚F for 1 hr and 45 min. When done, potatoes and lamb will be very tender.**

Nutrition Facts : Calories 481 kcal, Carbohydrate 22 g, Protein 28 g, Fat 27 g, SaturatedFat 11 g, Cholesterol 82 mg, Sodium 1276 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

CHEF JOHN'S IRISH STEW



Chef John's Irish Stew image

Pay attention to the cut of lamb used in this recipe. I used lamb shoulder chops, which are a fantastic value, when you consider flavor, useable meat, and price. They will probably be the cheapest lamb at the store, have more flavor and richness than leg meat, and are cheaper than shanks and loins. It takes a while for the meat to braise and fall off the bone, but it's a wait rewarded with tender, succulent chucks of lamb.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews     Irish Stew Recipes

Time 2h45m

Yield 6

Number Of Ingredients 13

3 pounds lamb shoulder chops
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 onion, chopped
1 tablespoon butter
2 tablespoons all-purpose flour
3 cups chicken stock
½ teaspoon dried rosemary
2 carrots, chopped
2 stalks celery, chopped
water as needed
1 ½ pounds baby Dutch yellow potatoes
¼ cup chopped green onions

Steps:

  • Season lamb shoulder chops with salt and black pepper.
  • Heat oil in a large heavy skillet over high heat. Working in batches, cook lamb shoulder chops until browned on both sides, 3 to 5 minutes per side. Transfer chops to a stock pot.
  • Cook and stir onion with a pinch of salt in the same skillet over medium heat until slightly softened and edges are browning, about 5 minutes. Stir butter into onion until melted; add flour and stir until onions are coated, about 1 minute.
  • Pour stock into onion mixture; bring to a boil, add rosemary, and stir until mixture thickens, 5 to 10 minutes.
  • Stir carrots and celery into pot with lamb shoulder chops and pour chicken stock mixture over the top. Add water as needed to cover meat completely. Bring mixture to a simmer, reduce heat to low, cover the pot with a lid, and cook until meat is almost falling off the bone, about 1 1/2 hours.
  • Transfer meat to a plate. Stir potatoes into stew and return meat to stew, placing on top of vegetables. Simmer, covered, until potatoes are tender and meat is falling off the bone, about 30 minutes.
  • Transfer meat to a plate using a slotted spoon. Bring stew to a boil and cook, skimming off fat, until stew is reduced and thick, 10 to 12 minutes.
  • Remove meat from bones; discard bones and any pieces of fat. Stir meat back into stew. Stir green onions into stew and season with salt and pepper to taste.

Nutrition Facts : Calories 507.6 calories, Carbohydrate 28.6 g, Cholesterol 120.5 mg, Fat 29.1 g, Fiber 4.1 g, Protein 32.1 g, SaturatedFat 12 g, Sodium 465.8 mg, Sugar 4 g

EASY LAMB STEW



Easy lamb stew image

Let the oven do the work with this easy and flavourful lamb stew. The amounts are easily doubled, so you can freeze half to enjoy another day

Provided by Barney Desmazery

Categories     Dinner

Time 3h30m

Number Of Ingredients 10

2 tbsp vegetable oil
800g diced lamb shoulder
1 large onion, roughly chopped
4 large carrots, cut into large chunks
1 tbsp plain flour
1 tbsp tomato purée
750ml lamb stock
2 bay leaves
rosemary sprig or a pinch of dried rosemary
mash and greens, to serve

Steps:

  • Heat the oven to 160C/140C fan/gas 3. Meanwhile, heat the oil in a large flameproof casserole dish. Add the meat in batches and brown over a high heat for 5 mins, then lift onto a plate. Tip in the onions and carrots, and cook for 8-10 mins until starting to colour. Scatter over the flour and stir for a few minutes, then stir in the tomato purée and cook for a few minutes more. Tip the meat and any resting juices back into the dish and stir well. Pour over the stock, tuck in the herbs and season well. Bring to a simmer, then remove from the heat.
  • Cover with a lid and put in the oven for about 2 hrs 30 mins until the meat is tender. Once cooled, the stew can be chilled and frozen for up to three months - defrost completely before reheating on the hob for 5 mins over a medium heat, until piping hot. Leave to settle for a minute or two, then serve with mash and greens.

Nutrition Facts : Calories 631 calories, Fat 41 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 48 grams protein, Sodium 0.4 milligram of sodium

Tips:

  • For the best flavor, use high-quality lamb meat. Look for meat that is a deep red color and has a fine grain.
  • Brown the lamb meat in a hot skillet before adding it to the casserole. This will help to develop its flavor and create a nice crust.
  • Use a variety of vegetables in your casserole. This will add flavor, color, and texture to the dish.
  • Don't be afraid to experiment with different herbs and spices. A few well-chosen seasonings can really elevate the flavor of the casserole.
  • Cook the casserole until the lamb is tender and the vegetables are cooked through. This will usually take about 1 hour and 30 minutes.
  • Serve the casserole hot with your favorite sides. Mashed potatoes, roasted vegetables, or rice are all good options.

Conclusion:

Country lamb casserole is a delicious and hearty dish that is perfect for a cold night. It is easy to make and can be tailored to your own taste. With a few simple ingredients, you can create a meal that your family and friends will love. So next time you are looking for a comforting and satisfying meal, give this country lamb casserole a try.

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