Lamb casserole with green vegetables recipe
Slow cooked for maximum flavour, this hearty, flavoursome casserole is sure to soon become a family favourite. The selection of greens provide your five-a-day in one dish and it can be frozen, so do the work at the weekend for a quick freezer hit during the week.
See method- Serves 4
- 15 mins to prepare and 2 hours 20 mins to cook
- 420 calories / serving
- Dairy-free
Ingredients
- 50ml sunflower oil
- 500g Tesco diced lamb
- 100ml white wine
- 200g frozen peas, thawed
- 200g frozen baby broad beans, thawed
- 150g asparagus spears, trimmed
- 150g green beans, trimmed
- 50g mangetout
- 600ml lamb stock
- 1 bay leaf
- a few sprigs of thyme
- salt
- pepper
Each serving contains
- Energy
- 1740kJ 420.0kcal
- Fat
- 24g
- Saturates
- 6g
- Salt
- 1.5g
- Sugars
- 5g
of the Reference intake
Carbohydrate 13.7gProtein 34.9gFibre 10.1g
Method
- Preheat the oven to 150°C.
- Heat the oil in a large casserole dish set over a moderate heat until hot. Season the diced lamb and sear in batches until golden brown in colour all over. Remove from the dish and transfer to a colander sat on top of a bowl. Deglaze the base of the dish with the white wine and let it evaporate away almost entirely.
- Add the lamb back to the dish along with the bay leaf and thyme. Cover with the stock and bring to a simmer, then cover with a lid and transfer to the oven to finish cooking. Cook the lamb for 2 hours until tender and easily pulled apart between your fingers. Remove from the oven and set the dish over a very low heat.
- Add the asparagus and green beans, then add the peas and broad beans after 2 minutes. Add the mangetout after a further minute, then adjust the seasoning. Remove from the heat and serve immediately.
Freezing and defrosting guidelines
Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
