Jamie Oliver’s Lamb Casserole Recipe is made with lamb, flour, oil, bacon lardons, onions, carrots, celery, garlic, rosemary, tomato purée, stock, and leaves, creating a slow-cooked dish that takes 2 hours to prepare!
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🤎 Why You’ll Love This Lamb Casserole Recipe:
- Rich, Savory Flavor: The combination of lamb, bacon, and herbs creates a deeply satisfying and complex taste that will have everyone coming back for seconds.
- Tender, Melt-In-Your-Mouth Lamb: Slow cooking the lamb ensures it becomes incredibly tender and succulent, making each bite a delight.
- Easy to Prepare: Despite its rich flavor, this casserole is straightforward to make, with clear steps that are easy to follow, even for beginner cooks.
- Perfect for Batch Cooking: This dish is ideal for making in large quantities, making it great for meal prep or having delicious leftovers that taste even better the next day.
❓ What Is Jamie Oliver’s Lamb Casserole Recipe?
Jamie Oliver’s Lamb Casserole Recipe features lamb coated in seasoned flour and browned, then simmered with bacon lardons, onions, carrots, celery, garlic, rosemary, tomato purée, stock, and, leaves until tender.
🍖 Jamie Oliver Lamb Casserole Ingredients
- 50g plain flour
- 1.4-1.5kg boneless shoulder or leg of lamb, trimmed of excess fat 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 cut into 2.5cm pieces
- 4 large celery sticks, sliced
- 4 garlic cloves, crushed
- 1 tbsp chopped fresh rosemary
- 1 tbsp tomato purée
- 750ml chicken or lamb stock
- 3 bay leaves
🍲 How To Make Jamie Oliver Lamb Casserole
- Put the flour into a large mixing bowl and add the seasonings. Incorporate the lamb cubes into the bowl and mix until evenly coated.
- Toss to remove any extra flour and set aside. Fry half of the lamb in 2 tablespoons of oil in a flameproof casserole or large nonstick pan over high heat until browned.
- Transfer the lamb to the plate and continue cooking until it is done. Put aside.
- Toss the bacon and cook it on medium heat until it turns golden. Add the onion and, if necessary, the remaining oil, cook over medium heat for 5 minutes, stirring frequently, until the onion is caramelized.
- Toss in the celery and carrots, then cover and cook for 5 minutes. Take the lid off, add the rosemary and garlic, and cook for one minute.
- Stir in the saved flour, followed by the tomato purée, stock, and bay leaves, then bring to a boil while stirring.
- Place the lamb back into the pan, partially cover it, reduce the heat to low, and simmer for 1½ hours, or until it becomes soft and the sauce has thickened.
- Stir occasionally to ensure that it does not catch on the base. Get rid of the bay leaves and add seasoning to taste.
💭 Recipe Tips
- Trim Excess Fat: Trim excess fat from the lamb to avoid a greasy casserole and ensure a leaner, healthier dish.
- Use Fresh Rosemary: Fresh rosemary provides the best flavor. If using dried rosemary, use half the amount.
- Stir Occasionally: Stir the casserole occasionally during cooking to prevent it from sticking to the bottom of the pan and to ensure even cooking.
- Season to Taste: Taste the casserole before serving and adjust the seasoning if necessary. Add more salt, pepper, or herbs to suit your preference.
🥗 What To Serve with Lamb Casserole?
Serve Lamb Casserole with Bbq Baked Beans, Coleslaw Red Cabbage, Courgette Gratin, Chimichurri, Roast Potatoes, Pear Chutney,Pickled Beetroot,Red Pepper Pasta,Miso Aubergine, Sprouts With Bacon, Creamed Leeks, and Whole Roasted Cauliflower.
🎚 How To Store Leftovers Lamb Casserole?
- In The Fridge: Store leftover lamb casserole in an airtight container for 3 to 4 days.
- In The Freezer: Frezee leftover lamb casserole in a freezer-safe container for 2 to 3 months.
🥵 How To Reheat Leftovers Lamb Casserole?
- In The Oven: Reheat leftover lamb casserole in a baking dish at 350°F for 20 minutes.
- On The Stove: Heat leftover lamb casserole in the pot over low heat for 10 minutes, until warmed through.
- In The Microwave: Heat leftover lamb casserole in a microwave-safe dish on high setting for 2 minutes, stirring halfway.
FAQs
What cut of lamb is best for a casserole?
The best cut of lamb for a casserole is shoulder, leg, or neck fillet due to their tenderness and rich flavor.
How do you thicken a lamb casserole?
To thicken a lamb casserole, combine 2 tablespoons of cornstarch with 2 tablespoons of water and stir into the dish.
Why is my lamb casserole chewy?
Your lamb casserole may be chewy if the lamb was sliced incorrectly; cut against the grain for tender results.
How do you get the gamey taste out of lamb casserole?
To reduce the gamey taste, marinate the lamb in strong, robust flavors like garlic, herbs, and spices before cooking.
Try More Jamie Oliver Recipe:
- Jamie Oliver Prawn Tacos
- Jamie Oliver Cheesy Vegetable Bake
- Jamie Oliver Chicken And Mushroom Puff Pie
Jamie Oliver Lamb Casserole 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
Jamie Oliver Lamb Casserole
Description
Jamie Oliver’s Lamb Casserole Recipe is made with lamb, flour, oil, bacon lardons, onions, carrots, celery, garlic, rosemary, tomato purée, stock, and leaves, creating a slow-cooked dish that takes 2 hours to prepare!
Ingredients
Instructions
- Put the flour into a large mixing bowl and add the seasonings. Incorporate the lamb cubes into the bowl and mix until evenly coated.
- Toss to remove any extra flour and set aside. Fry half of the lamb in 2 tablespoons of oil in a flameproof casserole or large nonstick pan over high heat until browned.
- Transfer the lamb to the plate and continue cooking until it is done. Put aside.
- Toss the bacon and cook it on medium heat until it turns golden. Add the onion and, if necessary, the remaining oil, cook over medium heat for 5 minutes, stirring frequently, until the onion is caramelized.
- Toss in the celery and carrots, then cover and cook for 5 minutes. Take the lid off, add the rosemary and garlic, and cook for one minute.
- Stir in the saved flour, followed by the tomato purée, stock, and bay leaves, then bring to a boil while stirring.
- Place the lamb back into the pan, partially cover it, reduce the heat to low, and simmer for 1½ hours, or until it becomes soft and the sauce has thickened.
- Stir occasionally to ensure that it does not catch on the base. Get rid of the bay leaves and add seasoning to taste.
Notes
- Trim Excess Fat: Trim excess fat from the lamb to avoid a greasy casserole and ensure a leaner, healthier dish.
- Use Fresh Rosemary: Fresh rosemary provides the best flavor. If using dried rosemary, use half the amount.
Stir Occasionally: Stir the casserole occasionally during cooking to prevent it from sticking to the bottom of the pan and to ensure even cooking.
Season to Taste: Taste the casserole before serving and adjust the seasoning if necessary. Add more salt, pepper, or herbs to suit your preference.
Jamie Oliver Lamb Casserole