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Spring Lamb Stew Casserole

Spring Lamb Stew Casserole

A hearty yet fresh dish featuring tender lamb and seasonal vegetables in a flavorful sauce, perfect for cozy dinners.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, British
Calories: 480
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds lamb shoulder, cut into chunks A preferred cut for its flavor and tenderness.
  • 4 cups spring vegetables (e.g., peas, carrots, new potatoes) Adjust based on seasonality and preference.
Herbs and Seasoning
  • 2 teaspoons dried rosemary Adds a savory flavor to the dish.
  • 2 teaspoons dried thyme Complementary to lamb.
  • 1 teaspoon fresh mint, chopped To brighten the dish.
  • 1 teaspoon fresh parsley, chopped For additional freshness.
Cooking Liquid
  • 4 cups lamb or beef broth To provide flavor and moisture.

Method
 

Preparation
  1. Cut the lamb shoulder into bite-sized chunks and season with rosemary, thyme, mint, and parsley.
  2. Prepare the vegetables: wash, peel if necessary, and chop into even pieces.
Cooking
  1. In a large pot, sear the lamb chunks over medium-high heat until browned on all sides.
  2. Add the chopped vegetables to the pot and stir to combine with the lamb.
  3. Pour in the broth and bring to a simmer.
  4. Cover and cook on low heat for 1.5 to 2 hours, until the lamb is tender.
Serving
  1. Serve the stew in a large bowl with crusty bread or mashed potatoes on the side.

Notes

For best results, allow the lamb casserole to chill in the fridge for a few hours or overnight, as the flavors develop. Reheat thoroughly before serving.