Lamb and rosemary casserole

(3 ratings)
Lamb and rosemary casserole
Lamb and rosemary casserole
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

This winter warmer is the perfect comfort food dish. This classic one-pot dish is the easy answer to a warming weekend meal. Hearty and filling, the whole family will enjoy this succulent dish served on its own or with some seasonal greens - and it's so easy to make too


  • 2tbsp olive oil
  • 2 garlic cloves, chopped
  • 1 onion, sliced
  • 1lb lamb, cut into bite-sized chunks
  • 400g tin of tomatoes
  • 6 potatoes, cut into chunks
  • 3 carrots, sliced
  • 1 rosemary sprig, leaves removed and chopped

Not got time to cook this in the week? Cool the stew, then pack into a freezer container or bags, it will keep up to 3 months. Thaw for 6 hours in the fridge, then reheat in a pan until bubbling hot


  1. Put the olive oil in a heavy based pan. Add the garlic and onion and soften for 10 minutes. Add the lamb chunks and seal.
  2. Pour in the chopped tomatoes, chopped potatoes, carrots, rosemary, and season.
  3. Cook on a very low heat in the oven for two hours.

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