Lamb And Potato Casserole Recipes

NEW ENGLAND LAMB BAKE

New England Lamb Bake image

This dish is hearty and perfect for warming up on a chilly winter evening. The aroma is almost as delightful as the dish itself. -Frank Grady, Fort Kent, Maine

Provided by Taste of Home

Categories Dinner

Time 1h55m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 tablespoon canola oil
2 pounds boneless leg of lamb, cut into 1-inch cubes
1 large onion, chopped
1/4 cup all-purpose flour
3 cups chicken broth
2 large leeks (white portion only), cut into 1/2-inch slices
2 large carrots, sliced
2 tablespoons minced fresh parsley, divided
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon. salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
3 large potatoes, peeled and sliced
3 tablespoons butter, melted and divided

Steps:

Preheat oven to 375°. In a Dutch oven, heat oil over medium heat. Add lamb and onion; cook and stir until meat is no longer pink. Stir in flour until blended. Gradually add broth. Bring to a boil; cook until thickened, 1-2 minutes, stirring to loosen browned bits from pan. Add carrots, leeks, 1 Tbls. parsley, rosemary, salt, pepper and thyme. , Spoon into a greased 13x9-in. or 3-qt. baking dish. Cover with potato slices; brush with 2 tablespoons melted butter. Bake for 1 hour; brush the potatoes with remaining butter. Return to oven; bake until the meat is tender and potatoes are golden, 30 minutes to 1 hour longer. Cool briefly; sprinkle with remaining parsley., Freeze option: Before adding parsley, cover and freeze the baked, cooled casserole.To use, partially thaw in refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Reheat, covered, until a thermometer reads 165°, about 1 hour. Sprinkle with parsley.

Nutrition Facts : Calories 356 calories, Fat 13g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 631mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 4g fiber), Protein 25g protein. Diabetic Exchanges

LANCASHIRE HOT POT

Lancashire Hot Pot image

Very simple lamb and potato casserole made with layers of sliced potatoes, browned onion and leg of lamb, fresh thyme, stock and seasoning.

Provided by HEATHER.WRAY

Categories World Cuisine Recipes European UK and Ireland English

Time 2h20m

Yield 6

Number Of Ingredients 7

Ingredients

1 tablespoon vegetable oil
12 ounces chopped onion
1 ½ pounds cubed leg of lamb meat
2 ½ pounds potatoes, peeled and thinly sliced
2 tablespoons chopped fresh thyme
1 ounce butter
2 cups chicken or lamb stock

Steps:

Heat oil in a large skillet over medium high heat. Saute onion until soft and deep golden in color. Remove from skillet and set aside. Add lamb to skillet and fry (in batches if necessary) until rich chestnut brown in color, 12 to 15 minutes. Drain fat and reserve.
Preheat oven to 375 degrees F (190 degrees C).
Spread 1/2 of the potatoes in the bottom of a 9x13 inch baking dish. Season with salt and pepper to taste. Place browned lamb and onions on top, then sprinkle with thyme and season to taste. Cover with remaining potatoes, season to taste and dot with butter. Pour stock over all.
Bake in the preheated oven for 1 1/2 to 2 hours. Note: If casserole is drying out while cooking, add more stock as needed. If casserole is browning too quickly, cover with aluminum foil.

Nutrition Facts : Calories 365.4 calories, Carbohydrate 38.4 g, Cholesterol 57.8 mg, Fat 16.3 g, Fiber 5.3 g, Protein 17.1 g, SaturatedFat 7 g, Sodium 302.2 mg, Sugar 5.1 g

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