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Oven-baked Lamb and Vegetable Casserole

Stumped for a tasty dinner idea? Our Oven-baked Lamb and Vegetable Casserole recipe could be just what your family has been looking for. An instant classic.
Photo of Oven-baked Lamb and Vegetable Casserole

Ingredients

  • 1 kilograms boneless lamb leg, cubed
  • 2 carrots, diced into 1cm cubes
  • 2 stalks celery, chopped
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 670 mL tomato passata
  • 2 cups beef stock
  • 4 sprigs thyme
  • 125 grams button mushrooms
  • 1 teaspoons Italian parsley
  • 4 potatoes, mashed
  • 2 cups green beans
  • 2 leaves bay
  • 1/4 cup plain flour
  • 1 pinch freshly ground pepper
  • 1/4 cup olive oil
  • 1 pinch salt
  • 1/2 cup red wine
  • 1 kilograms boneless lamb leg, cubed
  • 2 carrots, diced into 1cm cubes
  • 2 stalks celery, chopped
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 670 mL tomato passata
  • 2 cups beef stock
  • 4 sprigs thyme
  • 125 grams button mushrooms
  • 1 teaspoons Italian parsley
  • 4 potatoes, mashed
  • 2 cups green beans
  • 2 leaves bay
  • 1/4 cup plain flour
  • 1 pinch freshly ground pepper
  • 1/4 cup olive oil
  • 1 pinch salt
  • 1/2 cup red wine

Method

  1. Step 1 of 7
    Preheat oven to 180°C (160°C fan-forced). Toss lamb in flour seasoned with salt and pepper, shaking off any excess flour.
  2. Step 2 of 7
    In a large, flameproof casserole dish, heat 2 tablespoons of oil on high. Brown lamb in three batches for 3-4 minutes each. Transfer to a plate.
  3. Step 3 of 7
    In the same pan, heat remaining oil on medium. Sauté carrot, celery, onion and garlic for 3-4 minutes until onion is tender.
  4. Step 4 of 7
    Return lamb to pan with passata, stock and wine. Add thyme and bay leaves. Season to taste. Bring to a boil, stirring frequently so it doesn't stick.
  5. Step 5 of 7
    Transfer to the oven and bake, covered, for 1 hour.
  6. Step 6 of 7
    Stir in the mushrooms and bake for a further 25-35 minutes, covered, until lamb is tender. Remove thyme sprigs and bay leaves.
  7. Step 7 of 7
    Serve scattered with parsley, accompanied with mashed potatoes and green beans.

Method

  1. Step 1 of 7
    Preheat oven to 180°C (160°C fan-forced). Toss lamb in flour seasoned with salt and pepper, shaking off any excess flour.
  2. Step 2 of 7
    In a large, flameproof casserole dish, heat 2 tablespoons of oil on high. Brown lamb in three batches for 3-4 minutes each. Transfer to a plate.
  3. Step 3 of 7
    In the same pan, heat remaining oil on medium. Sauté carrot, celery, onion and garlic for 3-4 minutes until onion is tender.
  4. Step 4 of 7
    Return lamb to pan with passata, stock and wine. Add thyme and bay leaves. Season to taste. Bring to a boil, stirring frequently so it doesn't stick.
  5. Step 5 of 7
    Transfer to the oven and bake, covered, for 1 hour.
  6. Step 6 of 7
    Stir in the mushrooms and bake for a further 25-35 minutes, covered, until lamb is tender. Remove thyme sprigs and bay leaves.
  7. Step 7 of 7
    Serve scattered with parsley, accompanied with mashed potatoes and green beans.

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