Lamb Casserole

Lamb Casserole


22 people made this

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


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 (1)


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

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