Lamb Casserole

    1 hour 35 minutes

    This is a rich yet light lamb and veggie casserole whilst still providing the comfort of a heartier casserole. Serve with crusty rolls.

    38 people made this

    Serves: 6 

    • 2 tablespoons olive oil
    • 750g boneless lamb shoulder, cut into 2cm cubes
    • 1 pinch salt and ground black pepper, to taste
    • 5 cloves garlic, sliced thin
    • 1/2 cup (125ml) red wine
    • 1/2 cup (125ml) chicken stock
    • 4 cups peeled, diced tomatoes
    • 1 teaspoon dried oregano
    • 1 bay leaf
    • 4 potatoes, peeled and cut into 2cm pieces
    • 2 cups fresh green beans, trimmed
    • 1 red capsicum, seeded and cut into 2cm pieces
    • 2 small zucchini, sliced
    • 3 tablespoons diced fresh parsley

    Preparation:25min  ›  Cook:1hour10min  ›  Ready in:1hour35min 

    1. Heat the olive oil in a large heavy-bottomed saucepan. Season the lamb with salt and pepper then cook in the hot oil until browned; 2 to 3 minutes. Add the garlic and cook stirring for 1 minute.
    2. Pour the red wine and chicken stock into the saucepan and bring to a boil while scraping the browned bits of food off of the bottom of the pot with a wooden spoon (deglazing). Reduce the heat to medium-low then add the tomatoes, oregano and bay leaf to the saucepan. Simmer gently until the lamb is tender; about 45 minutes.
    3. Raise heat to medium-high. Add the potatoes, green beans, red capsicum and zucchini to the pot. Cook until the vegetables are tender; another 15 to 20 minutes. Sprinkle the parsley over the casserole. Remove the bay leaf and season with salt and pepper before serving.

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    Reviews in English (12)


    Fantastic flavours from this recipe, lamb was tender, oregeno and wine really made this dish, crusty rolls a must for the gravy.Even better for lunch nxt day!!!  -  06 Aug 2011


    Didn't have fresh tomatoes, used canned, diced instead. This recipe even my husband loved! (And he hates everything) Will use this recipe to help the garden veggies' overflow when the season comes along.  -  10 Jun 2009  (Review from Allrecipes USA and Canada)


    I loved this recipe. The interesting use of veggies make it not only delicious but a beautiful presentation! Highly recommend.  -  24 May 2009  (Review from Allrecipes USA and Canada)