Help with lamb casserole?!
Answers: I bought some lamb yesterday and wanted to make a casserole with it in the slow cooker. Can anyone help me out with an easy recipe please as I have never made this before! Thank you...!
Fry lamb on both side until sealed (Brown) it does not have to be cooked. Place in casserole. Lightly Fry onions and put in casserole. Add carrots. and any veg you like? Add stock and pepper.
Enjoy!!! Simple but Delicious
Lamb Vegetables Crockpot
3 lbs boneless lamb stewing meat, well trimmed
1/2 cup flour
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon leaf thyme
1/4 teaspoon pepper
1/4 teaspoon garlic powder (optional)
1 can (14 ozs) beef broth
3-4 potatoes, peeled and cubed
3 large carrots, pared and thinly sliced
6-8 small white onions
1 package (10 ozs) frozen peas
Wipe off any collected juices from lamb. Combine flour with salt, sugar, thyme,
pepper and garlic powder; toss with lamb to coat thoroughly. Place all ingredients
except peas in Crock-Pot; stir well. Cover and cook on Low for 10 to 12 hours. One
hour before serving, turn to High and stir in frozen peas. Cover and cook until done.
Serves 6 to 8.
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Enjoy!
INGREDIENTS
1 1/2 pounds shoulder lamb chops
4 onions, peeled and thinly sliced
2 teaspoons dried parsley
6 carrots, sliced
1/2 teaspoon pepper
1/2 teaspoon salt
6 small potatoes, peeled and sliced
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Trim excess fat from the lamb chops and place them into a greased 2 quart casserole dish. Cover the lamb with a layer of sliced onion, then sprinkle with 1/3 of the parsley, salt and pepper. Cover the onions with the sliced carrots, then sprinkle with another 1/3 of the parsley, salt and pepper. Cover the carrot layer with a layer of potatoes, and sprinkle with remaining parsley, salt and pepper. Add enough cold water to fill the dish halfway.
Bake, covered, for 30 minutes in the preheated oven, then remove the cover and continue to bake for an additional 30 minutes.
Thanks for the recipe fefe.l love lamb
We found this recipe from Nick Nairn and it is tasty! It's a lamb, rosemary and red wine casserole and can be left to slow cook all day!
650g/1lb 7oz boned shoulder of lamb, cut into 2cm/? inch cubes
2 tbsp plain white flour, seasoned
1 tbsp olive oil
25g/1oz butter
1 tbsp tomato puree
300ml/? pint red wine
300ml/? pint chicken and beef stock
leaves from 1 sprig of fresh rosemary, finely chopped
1 garlic clove, crushed
1 carrot, cut into 1cm/?in dice
1 onion, cut into 1cm/?in dice
2 celery sticks, cut into 1cm/?in dice
salt
freshly ground black pepper
1. Preheat the oven to 180C/350F/Gas 4.
2. Put the cubes of lamb in a plastic bag with the seasoned flour and give the bag a good shake so that the meat becomes well coated with the flour.
3. Heat a large frying pan until very hot. Add the oil and the butter and then the lamb and fry over a high heat, stirring now and then, until all the pieces of lamb are well browned. Don't crowd the pan; cook in batches if necessary. Transfer to a casserole dish and set aside.
4. Add the tomato puree and red wine to the pan and bring to the boil, scraping up all the little bits that have stuck to the bottom. Pour this into the casserole dish and add the stock, rosemary, garlic and diced vegetables.
5. Add a little seasoning, cover with a tight fitting lid and bake for 1-? hours or until tender. (If using a slow cooker, cook on auto for about eight hours).
6. Remove from the oven and check the seasoning.
Lamb stew
Serves 2
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
2 tbsp olive oil
? onion, peeled and chopped
? potato, peeled and chopped
2 carrots, peeled and sliced
120ml/4fl oz beef stock
1 tbsp tomato purée
2 lamb steaks, diced
110g/4oz fresh peas
Method
1. Heat 1 tbsp of the olive oil in a medium saucepan.
2. Add the onion and sauté for 2 minutes.
3. Add the potato and carrots and sauté for 3 minutes.
4. Pour in the stock and add the tomato purée and leave to simmer for 6-8 minutes or until the potato is cooked through.
5. Place the remaining oil in a fry pan and heat before adding the lamb chunks.
6. Fry the lamb for 4-5 minutes.
7. Remove the lamb from the heat and add to the base of the stew.
8. Add the fresh peas and simmer for 2-3 minutes.
9. Remove stew from heat, ladle into a shallow dish and serve.