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Want a hearty meal that's easy to do? Use just one pot for this tasty lamb casserole.

Serves: 4
Prep time: 10 mins
Cooking time: 1 hour 40 mins

2tbsp plain flour
sea salt and black pepper
650g lamb neck fillet, diced
2tbsp vegetable or rapeseed oil
12 button onions or shallots
1 carrot, peeled and diced
1tsp ground cinnamon
1 tin chopped tomatoes
2tsp runny honey
400ml chicken / lamb stock
200g baby new potatoes
250g frozen peas
1tbsp mint, finely chopped

1. Preheat the oven to 180°C/350°F/gas mark 4.
2. 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.
3. 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.
4. Cover and cook in the preheated oven for 1 hr and 20 mins, until the lamb is tender.
5. 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.

www.peas.org

More recipes:
One pot lamb ragut with lemon couscous
Lamb and bean casserole
Healthy chicken casserole

Where to next?
- More lamb casseroles
- More lamb recipes to try
- More casserole ideas

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