Mom's Lamb Casserole

Cozy up with the timeless comfort of Mom’s Lamb Casserole, a hearty dish brimming with tender chunks of lamb shoulder, a medley of root vegetables, and aromatic herbs. This slow-cooked classic melds rich flavors as the lamb is seared to golden perfection, then simmered with garlic, rosemary, and thyme in a savory tomato and beef stock base. Flecks of red wine (optional) add depth, while cubed potatoes and sweet peas provide a rustic, satisfying finish. Perfect for family dinners or special gatherings, this casserole is oven-baked to bubbling brilliance, creating a dish that's both nostalgic and irresistibly flavorful. Serve warm, garnished with fresh parsley for a delightful, home-cooked meal that feels like a hug in every bite.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1.5 pounds lamb shoulder (boneless), cut into chunks
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 medium yellow onion, diced
• 3 large carrots, sliced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 0.5 cup red wine (optional)
• 3 cups beef or lamb stock
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 3 medium potatoes, peeled and cubed
• 1 cup frozen peas
• 2 tablespoons parsley, chopped (for garnish)

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

In a large mixing bowl, combine the flour, salt, and black pepper. Toss the lamb chunks in this mixture to coat evenly.

Step 3

Heat 2 tablespoons of olive oil in a Dutch oven or oven-safe skillet over medium-high heat. Sear the lamb in batches until browned on all sides. Remove and set aside.

Step 4

Reduce the heat to medium and add the onion, carrots, and celery. Sauté for 5-7 minutes until softened.

Step 5

Stir in the garlic and tomato paste, cooking for another 1-2 minutes until fragrant.

Step 6

If using red wine, pour it into the pot to deglaze, scraping up any browned bits from the bottom. Simmer for 2-3 minutes until slightly reduced.

Step 7

Return the lamb to the pot along with the stock, rosemary, thyme, and potatoes. Stir to combine and bring to a gentle simmer.

Step 8

Cover the pot and transfer it to the preheated oven. Bake for 1 hour and 30 minutes, stirring once halfway through.

Step 9

After 1 hour and 30 minutes, stir in the peas and bake uncovered for an additional 15 minutes.

Step 10

Once the casserole is cooked and bubbling, remove it from the oven and let it rest for 5-10 minutes.

Step 11

Garnish with chopped parsley before serving. Enjoy!

Nutrition Facts

Serving size	(3097.1g)

Amount per serving	% Daily Value*
Calories	3101.6

Total Fat 170.5g	0%
Saturated Fat 60.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 522.3mg	0%
Sodium 4340.8mg	0%
Total Carbohydrate 227.1g	0%
Dietary Fiber 35.5g	0%
Total Sugars 45.4g
Protein 160.0g	0%

Vitamin D 0IU	0%
Calcium 511.4mg	0%
Iron 25.3mg	0%
Potassium 7431.2mg	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: 49.8%

Protein: 20.8%

Carbs: 29.5%