Countrylambcasserole Recipes

COUNTRY LAMB CASSEROLE

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.

LAMB CASSEROLE

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.

LAMB CASSEROLE

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.

BASIL LAMB CASSEROLE

Steps:

• In a large sauté pan, cook onions and ground lamb in olive oil, on medium high heat, stirring frequently, until onions are translucent and meat is cooked through. While cooking, season with salt and pepper. Set aside.
• Boil a couple of quarts of water in a large saucepan, add a teaspoon of salt. Add macaroni, reduce heat to simmer. Cook until al dente - firm, not soft.
• In a large casserole dish, lay down layers of the meat, tomatoes, macaroni, basil & mint leaves, and Parmesan. Top with Parmesan. Cook in oven for 25 to 30 minutes.