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Summer Lamb Casserole

Summer Lamb Casserole is a traditional British recipe for a classic casserole of summer lamb cooked with carrots, new potatoes and peas in a tomato-based stock. The full recipe is presented here and I hope you enjoy this classic British version of: Summer Lamb Casserole.

prep time

20 minutes

cook time

130 minutes

Total Time:

150 minutes

Serves:

6–8

Rating: 4.5 star rating

Tags : Lamb RecipesVegetable RecipesBritish Recipes


Ingredients:

900g neck of lamb, jointed
2 tsp salt
1/2 tsp freshly-ground black pepper
450g baby carrots, scraped and sliced
450g new potatoes, scraped
225g frozen peas
1 tbsp tomato purée
fresh mint, chopped

Method:

Place the meat in the base of a shallow flame-proof casserole, cover with cold water then bring to a boil. Immediately pour off the water, rinse the meat then return to the casserole with 600ml cold water the salt and black pepper. Bring to a boil then add the carrots. Cover the dish and transfer to an oven pre-heated to 160°C. Cook for 90 minutes, or until the meat is completely tender.

Add the potatoes at this point and cook for 20 minutes. At this point remove the meat and strip the flesh from the bones then chop roughly and return to the casserole along with the peas and tomato purée. Return to the oven for 15 minutes then adjust the seasonings, sprinkle with chopped mint and serve.