Jamie Oliver Lamb Casserole

This cozy, comforting Jamie Oliver Lamb Casserole is everything you want in a hearty dinner. Packed with tender chunks of lamb, smoky bacon, and a medley of root vegetables simmered in a rich broth, it’s a dish that feels like a warm hug on a chilly evening. I made this last Sunday and the whole house smelled amazing all afternoon. It’s definitely going into our regular winter rotation! (inspired by Jamie Oliver)

Ingredients Needed

• 3 bay leaves
• 50g plain flour
• 1.4–1.5kg boneless shoulder or leg of lamb, trimmed and cut into 3cm pieces
• 2–3 tbsp sunflower oil
• 100g unsmoked bacon lardons or pancetta
• 1 large onion, chopped
• 6 medium carrots (about 600g), peeled and chopped
• 4 large celery sticks, sliced
• 4 garlic cloves, crushed
• 1 tbsp chopped fresh rosemary
• 1 tbsp tomato purée
• 750ml chicken or lamb stock

How To Make Jamie Oliver Lamb Casserole

1. Coat and Brown the Lamb:
   Start by seasoning the flour with a little salt and pepper, then toss the lamb pieces in it until fully coated. Shake off any excess flour. Heat 2 tablespoons of sunflower oil in a large, flameproof casserole dish and brown the lamb in batches. Set the browned meat aside.
2. Cook the Base:
   In the same dish, cook the bacon over medium heat until golden. Add the chopped onion and a splash more oil if needed. Sauté for about 5 minutes until the onion begins to caramelize. Add the celery and carrots, cover, and let them soften for another 5 minutes.
3. Layer in the Flavor:
   Remove the lid, stir in the rosemary and crushed garlic, and cook for 1 more minute. Sprinkle in any leftover flour from earlier. Stir well, then add the tomato purée, stock, and bay leaves.
4. Simmer and Soften:
   Return the browned lamb to the pot, stir to combine, and bring everything to a gentle boil. Reduce the heat to low, partially cover the dish, and simmer for about 1½ hours. Stir occasionally and check that nothing’s sticking to the bottom. The lamb should be fork-tender and the sauce thickened. Discard the bay leaves and adjust seasoning to taste.

Why I Love This Recipe

This is the kind of meal that feels like home. I made it for a family dinner and everyone—from my fussy eater nephew to my soup-loving gran—had second helpings. The slow-cooked lamb melts in your mouth, and it’s so flexible. Sometimes I swap in root veg or even chuck in a tin of beans to bulk it out.

Recipe Tips

• Trim the Lamb: Remove any large pieces of fat to avoid an overly greasy casserole.
• Use Fresh Herbs: Fresh rosemary makes a world of difference in flavor.
• Simmer Gently: Low and slow is key to meltingly tender lamb.
• Stir Occasionally: Prevents sticking and keeps the flavors blending nicely.
• Batch Cook: This casserole tastes even better the next day—perfect for meal prep.

How To Store This Jamie Oliver Lamb Casserole

• In The Fridge: Cool and store in an airtight container for 3 to 4 days.
• In The Freezer: Freeze portions in sealed containers for 2 to 3 months. Thaw overnight in the fridge before reheating.

Reheating Jamie Oliver Lamb Casserole

• Microwave: Heat in a microwave-safe dish on high for 2 minutes, stir, then heat another 1–2 minutes.
• Oven: Reheat in a baking dish at 350°F (180°C) for 20 minutes until bubbling.
• Stovetop: Warm on low heat in the original pot for about 10 minutes, stirring occasionally.

FREQUENTLY ASKED QUESTIONS

• What cut of lamb is best for a casserole?
  Shoulder or leg are ideal—tender, flavorful, and perfect for slow cooking.
• How do I thicken a lamb casserole?
  Add a cornstarch slurry (2 tbsp cornstarch mixed with 2 tbsp cold water) if needed near the end.
• Why is my lamb casserole chewy?
  It’s likely undercooked or sliced with the grain. Cook it longer and always cut against the grain.
• How can I reduce the gamey flavor in lamb?
  Marinate the lamb beforehand with herbs and garlic, or add a splash of vinegar or wine during cooking.

Nutrition Facts

Amount Per Serving

• Calories 327
• Total Fat 13g
• Saturated Fat 4.9g
• Sodium 857mg
• Total Carbs 37g
• Net Carbs 26g
• Dietary Fiber 11g
• Total Sugars 6g
• Protein 21g

Try More Jamie Oliver Recipe:

• Jamie Oliver Feijoada
• Jamie Oliver Mackerel Pasta
• Jamie Oliver Lamb Fajitas