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Lamb & parsnip casserole

  • DF
  • GF
  • EF
  • SF
  • WF
Lamb & parsnip casserole

Description

This warming casserole will go down a delicious treat with all members of the family.

User rating - 2 ratings - average 0.5 stars.

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Cooking time:

Method

  1. Heat half of the oil in a large heavy-based casserole dish. Add enough lamb to cover the base of the pan, fry until just brown. Transfer to a plate. Repeat with the remaining lamb. Add the remaining oil to the pan and fry the onions, garlic and carrots.
  2. Add the rosemary and stock and bring to the boil, scraping the bottom of the pan to help dissolve all the crusty caramelised bits stuck to the bottom of the pan.
  3. Reduce to a simmer, add the lamb, cover with foil and a lid and cook in a preheated oven (150ºC/300ºF/Gas Mark 2) for 1 hour.
  4. Add the jacket potatoes to the oven and cook for another 30 minutes. Add the parsnips to the casserole and continue to cook both the casserole and the potatoes for a further 30 minutes. Serve.

Each portion contains

  • Calories:

    515 kcal

    ,

    25.8%

  • Sugar:

    14g

    ,

    15.6%

  • Fat:

    27.3g

    ,

    39%

  • Saturates:

    10g

    ,

    50%

  • Salt:

    1g

    ,

    16.7%

of your guideline daily amount

Ingredients

  • 3 tbsp olive oil
  • 850g lamb shoulder, cut into one inch chunks
  • 2 onions, finely chopped
  • 3 cloves garlic, finely chopped
  • 4 carrots, peeled and diced
  • 4 rosemary sprigs
  • 500ml lamb or vegetable stock
  • 4 large potatoes
  • 5 parsnips, peeled and cut into large chunks