Celebrating 5 generations of Farmers & Butchers
Recipes
Yummy Lamb Casserole
Serves: - 4
Takes: - 90 minutes
- 2tbsp plain flour
- sea salt and black pepper
- 650g lamb shoulder diced
- 2tbsp olive oil
- 12 button onions or shallots
- 1 carrot, peeled and diced
- 1tsp ground cinnamon
- 1 tin chopped tomatoes
- 2tsp runny honey
- 400ml lamb stock
- 200g baby new potatoes
- 250g frozen peas
- 1tbsp mint, finely chopped
Preheat the oven to 180C/350F/gas mark 4.
Season the flour and toss the lamb in it. Heat the oil in a large casserole and brown the lamb pieces in batches. Set aside and add the button onions and carrot to the pan. Cook for 5 to 10 mins, until the vegetables are a light golden brown. Add the cinnamon and cook for a further minute.
Add the chopped tomatoes, honey and stock, stirring well, and bring to the boil. Return the lamb to the pan, add the new potatoes and season to taste.
Cover and cook in the preheated oven for 1 hr and 20 mins, until the lamb is tender.
Remove from the oven and stir through the frozen peas, and a little more stock if necessary. Cook for a further 5 mins. Sprinkle with the chopped mint and serve.
