Mary Berry’s Lamb Casserole is made with lamb neck fillet, banana shallots, leek, carrots, garlic, red wine, chicken stock, Worcestershire sauce, redcurrant jelly, mint sauce, soy sauce, butter, and chestnut mushrooms. This hearty Lamb Casserole recipe creates a delicious dinner that takes about 1 hour and 50 minutes to prepare and can serve up to 6 people.
Ingredients Needed
- 2 tbsp (30ml) sunflower oil
- 1.2kg (2lb 12oz) lamb neck fillet, cut into 5cm (2in) pieces
- 4 large banana shallots, sliced
- 1 leek, trimmed and sliced
- 2 carrots, peeled and diced
- 3 large garlic cloves, crushed
- 55g (2oz) plain flour
- 350ml (12fl oz) red wine
- 300ml (½ pint) chicken stock
- 1 tbsp Worcestershire sauce
- 2 tbsp redcurrant jelly
- 2 tbsp mint sauce
- 1 tbsp soy sauce
- A large knob of butter
- 250g (9oz) chestnut mushrooms, halved
How To Make Lamb Casserole
- Preheat the oven: Preheat the oven to 160°C (320°F)/140°C Fan/Gas 3.
- Brown the lamb: Heat the oil in a deep ovenproof frying pan or flameproof casserole. Fry the lamb in two batches over high heat until browned. Remove with a slotted spoon and set aside.
- Cook the vegetables: Add the shallots, leeks, and carrots to the pan. Fry for a few minutes over high heat. Stir in the garlic and fry for 30 seconds.
- Make the sauce: Measure the flour into a bowl. Add the wine and whisk until smooth. Pour the stock and the red wine mixture into the pan with the vegetables and bring to a boil. Stir until thickened. Add the Worcestershire sauce, redcurrant jelly, mint sauce, and soy sauce.
- Combine lamb and sauce: Return the lamb to the pan along with any resting juices. Stir well. Season with salt and freshly ground black pepper. Boil for a few minutes, then cover with a lid.
- Cook in the oven: Transfer to the oven for about 1½ hours until the lamb is tender.
- Prepare the mushrooms: Heat the butter in a small frying pan over high heat. Add the mushrooms and fry until browned. Stir into the stew and check the seasoning.
- Serve: Serve with mashed potatoes and a green vegetable.
Recipe Tips
- Brown the lamb well: Make sure to brown the lamb pieces until they are nicely caramelized. This adds depth of flavor to the casserole.
- Use good-quality wine: Choose a red wine that you enjoy drinking. The better the wine, the better the flavor of the casserole.
- Cut vegetables evenly: Dice the carrots and slice the shallots and leek into even sizes so they cook evenly and add a balanced texture to the dish.
- Check the seasoning before serving: Taste the casserole before serving and adjust the seasoning with salt and pepper if needed. This ensures the dish is full of flavor.
- Let it rest: After cooking, let the casserole sit for about 10 minutes before serving. This allows the flavors to meld together for a more delicious meal.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover Lamb Casserole cool until it reaches room temperature. Then, transfer it to an airtight container and store it in the refrigerator for up to 3 days.
- Freeze: Allow the casserole to cool completely, then portion it into airtight containers or freezer bags. It can be frozen for up to 3 months. To thaw, place the container in the refrigerator overnight before reheating.
- Reheat: Preheat the oven to 180°C (350°F). Transfer the leftover Lamb Casserole to an ovenproof dish, cover it with foil, and heat for about 30-40 minutes until warmed through.
Nutrition Facts
Serving Size: 1 of 6 servings
- Calories: 327
- Total Fat: 13g
- Saturated Fat: 4.9g
- Cholesterol: 69mg
- Sodium: 857mg
- Potassium: 850mg
- Total Carbohydrate: 37g
- Dietary Fiber: 11g
- Sugars: 6g
- Protein: 21g
Try More Mary Berry Recipes:
- Mary Berry Fish Lasagne
- Mary Berry Chicken Tikka Masala
- Mary Berry Chocolate Eclairs
- Mary Berry Fish Pie
Mary Berry Lamb Casserole
Description
Mary Berry’s Lamb Casserole is made with lamb neck fillet, banana shallots, leek, carrots, garlic, red wine, chicken stock, Worcestershire sauce, redcurrant jelly, mint sauce, soy sauce, butter, and chestnut mushrooms. This hearty Lamb Casserole recipe creates a delicious dinner that takes about 1 hour and 50 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 160°C (320°F)/140°C Fan/Gas 3.
- Brown the lamb: Heat the oil in a deep ovenproof frying pan or flameproof casserole. Fry the lamb in two batches over high heat until browned. Remove with a slotted spoon and set aside.
- Cook the vegetables: Add the shallots, leeks, and carrots to the pan. Fry for a few minutes over high heat. Stir in the garlic and fry for 30 seconds.
- Make the sauce: Measure the flour into a bowl. Add the wine and whisk until smooth. Pour the stock and the red wine mixture into the pan with the vegetables and bring to a boil. Stir until thickened. Add the Worcestershire sauce, redcurrant jelly, mint sauce, and soy sauce.
- Combine lamb and sauce: Return the lamb to the pan along with any resting juices. Stir well. Season with salt and freshly ground black pepper. Boil for a few minutes, then cover with a lid.
- Cook in the oven: Transfer to the oven for about 1½ hours until the lamb is tender.
- Prepare the mushrooms: Heat the butter in a small frying pan over high heat. Add the mushrooms and fry until browned. Stir into the stew and check the seasoning.
- Serve: Serve with mashed potatoes and a green vegetable.
Notes
- Brown the lamb well: Make sure to brown the lamb pieces until they are nicely caramelized. This adds depth of flavor to the casserole.
- Use good-quality wine: Choose a red wine that you enjoy drinking. The better the wine, the better the flavor of the casserole.
- Cut vegetables evenly: Dice the carrots and slice the shallots and leek into even sizes so they cook evenly and add a balanced texture to the dish.
- Check the seasoning before serving: Taste the casserole before serving and adjust the seasoning with salt and pepper if needed. This ensures the dish is full of flavor.
- Let it rest: After cooking, let the casserole sit for about 10 minutes before serving. This allows the flavors to meld together for a more delicious meal.
Mary Berry Lamb Casserole