Want a hearty meal that’s easy to make? This tasty lamb casserole recipe uses just one pot – so it saves on washing-up and takes just 10 mins to prepare. Add honey and tomatoes for a sweet, rich lamb casserole. This delicious casserole serves 4 people and takes around 1hr and 40 mins to cook. Slow-cooking this lamb casserole makes the meat extra tender so it falls of the bone. The stock and gravy are made up of the rich flavour from the gravy. Add in heaps of veggies including peas, onion and carrot and you’ve got one mouth-watering family meal.
- 2tbsp plain flour
- sea salt and black pepper
- 650g (1lb 6oz) 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 or lamb stock
- 200g (7oz) baby new potatoes
- 250g (9oz) frozen peas
- 1tbsp mint, finely chopped
Preheat the oven to 180°C (400°F, gas mark 6).
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.
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.
Cover and cook in the preheated oven for 1 hr and 20 mins, until the lamb is tender.
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.
Lamb neck is ideal for stews and casseroles: it cooks fairly quickly and is much less fatty than other cuts.