Spring Lamb Casserole
Spring Lamb Casserole

Hello everybody, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, spring lamb casserole. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Spring Lamb Casserole is one of the most favored of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. Spring Lamb Casserole is something which I’ve loved my whole life. They are fine and they look fantastic.

Remove the lamb from the pan and pour in the bottle of white wine, scrape any meaty bits off the bottom of the pan and reduce the wine by half. Scrape the bottom with a wooden spoon to release any sticky goodness, then pour over the reserved lamb. Heat remaining oil in the pan and stir in the spices, rosemary, onions, carrots and apricots.

To get started with this recipe, we must prepare a few ingredients. You can cook spring lamb casserole using 13 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Spring Lamb Casserole:
  1. Make ready 800 g lamb chops (take fat off)* / 28 oz .
  2. Prepare 750 ml lamb stock / 25 fl . oz .
  3. Take 500 g potatoes (cubed) / 17½ oz .
  4. Prepare 300 g leeks (sliced) / 10 oz .
  5. Take 300 g carrots (sliced) / 10 oz .
  6. Take 250 g mushrooms (thick sliced) / 9 oz .
  7. Make ready 100 g peas (frozen) / 3½ oz .
  8. Prepare 1 tablespoon cornstarch cornflour /
  9. Get 2 teaspoons thyme (dried)
  10. Make ready 1 teaspoon rosemary (dried)
  11. Prepare 1 bay leaf
  12. Get salt pepper ground and to season
  13. Prepare “ Spray2Cook ” ( a word used to describe any low - cal . non - stick cook ’ s oil

Classic lamb stew is loaded with hearty, healthy ingredients. This lamb stew recipe is simple (a one-pot meal!) and perfect for special occasions (think Easter!). Baking the stew in the oven makes the tender lamb morsels and root vegetables just melt in your mouth. Learn how to make traditional lamb stew.

Steps to make Spring Lamb Casserole:
  1. Pre-heat an oven (180oC / 350oF / Gas Mark 4).
  2. Put the potatoes, leeks and carrots in a casserole dish. Spray a deep lidded fry pan with Spray2Cook and put on a medium to high heat.
  3. Add the trimmed chops and any lean meat trimmings to the pan and brown the meat on all sides.
  4. Add the stock together with herbs and seasoning. Blend the cornstarch with a little water (adding slowly) and then add the blended cornstarch to the pan as it just starts to bubble.
  5. Allow it boil and simmer for 5 minutes before transferring the contents of the fry pan to the casserole.
  6. Put in the oven and cook for 75 minutes.
  7. Add the mushrooms and peas and return to the oven for a further 15 minutes.
  8. Remove the bay leaf and serve in preheated bowls like pasta dishes.

Use deboned lamb (shoulder or leg of lamb work best) and to cut down on cooking time, make sure the chunks aren't too big. Of course you can make this lamb stew in a pressure- or slow cooker which makes it a totally hands-off dish. Just be sure to sear the meat well before adding the cooking liquid as this is where so much of the flavor develops. Heat the oil in a large pan or flameproof casserole, then brown the meat over a high heat for a few minutes on each side. Heat the olive oil in a large flameproof casserole (cocotte) and brown the meat, garlic and onion.

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