Lamb Potato and Lemon Thyme Casserole

Warm, hearty, and bursting with flavor, this Lamb Potato and Lemon Thyme Casserole is the ultimate comfort dish for cozy evenings. Tender, slow-cooked lamb shoulder is infused with the citrusy aroma of fresh lemon thyme, while golden, buttery layers of potatoes form the perfect rustic topping. A savory medley of onions, garlic, white wine, and stock creates a rich, fork-tender base that soaks up every ounce of flavor. With a balance of earthy herbs and a crisp potato finish, this casserole is easy to prepare yet sophisticated enough for any occasion. Serve it piping hot to enjoy its melt-in-your-mouth texture, and pair it with a side of crusty bread or a crisp green salad for a truly memorable meal. Perfectly suited for family dinners or small gatherings, this one-pot wonder is destined to become a kitchen favorite.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 800 g lamb shoulder (boneless, diced)
• 2 tbsp olive oil
• 1 large yellow onion (finely chopped)
• 3 units garlic cloves (minced)
• 800 g potatoes (peeled and sliced into 1 cm rounds)
• 500 ml chicken or lamb stock
• 200 ml white wine (dry)
• 6 sprigs lemon thyme (fresh)
• 2 units bay leaves
• 1 tbsp plain flour
• 25 g butter
• 1 tsp salt
• 0.5 tsp black pepper (freshly ground)

Directions

Step 1

Preheat your oven to 160°C (320°F).

Step 2

Heat 1 tablespoon of olive oil in a large, ovenproof casserole dish over medium-high heat.

Step 3

Season the diced lamb shoulder with salt and pepper, then sear in batches until browned on all sides. Remove the lamb and set aside.

Step 4

Lower the heat to medium and add the remaining olive oil to the casserole dish. Sauté the onion until softened, about 5 minutes.

Step 5

Add the minced garlic and cook for an additional 1 minute, stirring frequently.

Step 6

Sprinkle the flour over the onion and garlic mixture, stirring well to create a thick coating. Cook for 2 minutes to eliminate the raw flour taste.

Step 7

Deglaze the casserole dish by pouring in the white wine, scraping up any browned bits from the bottom.

Step 8

Stir in the chicken or lamb stock and bring the mixture to a gentle simmer.

Step 9

Return the browned lamb to the pot, then add the lemon thyme sprigs, bay leaves, salt, and pepper. Stir to combine.

Step 10

Layer the sliced potatoes on top of the lamb mixture, slightly overlapping each slice to create a neat pattern.

Step 11

Dot the top of the potato layer with butter, cover the casserole dish with a lid or aluminum foil, and transfer it to the preheated oven.

Step 12

Bake for 1 hour, then remove the lid or foil and increase the oven temperature to 180°C (350°F). Continue baking for another 30 minutes, or until the potatoes are golden and tender.

Step 13

Remove from the oven and allow the casserole to rest for 5 minutes. Discard the thyme sprigs and bay leaves before serving.

Step 14

Garnish with a few fresh lemon thyme leaves, if desired, and serve hot. Enjoy!

Nutrition Facts

Serving size	(2541.4g)

Amount per serving	% Daily Value*
Calories	3360.7

Total Fat 210.9g	0%
Saturated Fat 80.3g	0%
Polyunsaturated Fat 3.3g
Cholesterol 658.8mg	0%
Sodium 4936.4mg	0%
Total Carbohydrate 174.0g	0%
Dietary Fiber 22.0g	0%
Total Sugars 16.0g
Protein 167.5g	0%

Vitamin D 4IU	0%
Calcium 287.5mg	0%
Iron 21.7mg	0%
Potassium 5986.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.2%

Protein: 20.5%

Carbs: 21.3%