Mary Berry Lamb Casserole

Mary Berry Lamb Casserole

Mary Berry’s Lamb Casserole is made with diced lamb, vegetables, stout, and barley. It serves six people and takes about 2 to 2.5 hours to cook, including preparation and simmering time, ensuring the lamb is tender and flavorful.

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🧡 Why You’ll Love This Lamb Casserole Recipe:

  • Rich and Hearty: The combination of tender lamb, robust stout, and hearty vegetables makes for a deeply satisfying dish that’s perfect for cold weather or any time you need a comforting meal.
  • Complex Flavors: The use of stout adds a unique depth and richness to the sauce, complementing the natural flavors of the lamb and vegetables beautifully.
  • One-Pot Wonder: This casserole is made all in one pot, which not only simplifies the cooking process but also means fewer dishes to clean up afterwards.
  • Nutritious: Loaded with vegetables and lean protein from the lamb, this casserole is not only delicious but also offers a well-rounded meal with plenty of nutrients.
  • Elegant Yet Easy: This dish has a rustic elegance that makes it suitable for a casual family dinner or a more formal occasion. Despite its impressive appearance and taste, it is quite straightforward to make.

❓ What Is Mary Berry’s Lamb Casserole Recipe?

Mary Berry’s Lamb Casserole features diced lamb, onions, carrots, swede, potatoes, and pearl barley cooked in stout and beef stock with demerara sugar, bay leaves, and thyme. It’s a hearty, flavorful dish perfect for colder months.

Mary Berry Lamb Casserole
Mary Berry Lamb Casserole

🍖 Mary Berry Lamb Casserole Ingredients

  • 1.2kg lamb shoulder or leg, diced
  • Salt and pepper
  • 2 tbsp. plain flour
  • 4-6tbsp vegetable oil
  • 25 g butter
  • 1 large onion, finely diced
  • 1 tsp. salt
  • 500 ml stout (we used Guinness)
  • 700 ml beef stock
  • 30 g demerara sugar
  • 2 bay leaves
  • 2 thyme sprigs
  • 3 carrots, roughly cut into 2cm pieces
  • 200 g swede, peeled and cut into 2cm pieces
  • 3 potatoes, cut into 2cm pieces
  • 100 g pearl barley

🥘 How To Make Mary Berry Lamb Casserole

  1. Season the diced lamb with salt and pepper, then toss it with the plain flour to coat thoroughly.
  2. Heat 4 tablespoons of vegetable oil in a large, heavy-bottomed pan. In batches, brown the lamb pieces over medium-high heat, adding more oil if necessary. Once browned, transfer the lamb to a plate.
  3. In the same pan, add the butter. Once melted, add the finely diced onion and cook until translucent. Add the carrots, swede, and potatoes, cooking for a few minutes until they start to soften.
  4. Return the browned lamb to the pan. Pour in the stout and beef stock, scraping the bottom of the pan to release any stuck bits.
  5. Add the demerara sugar, bay leaves, and thyme sprigs. Bring to a boil, then reduce the heat to a simmer.
  6. Stir in the pearl barley, cover the pan, and let it simmer gently for about 1.5 to 2 hours, or until the lamb is tender and the barley is cooked.
  7. Once the lamb is tender and the vegetables are cooked through, check the seasoning and adjust with salt and pepper if necessary. Remove the bay leaves and thyme sprigs before serving.
  8. Serve the lamb casserole hot, ideally with crusty bread to soak up the delicious juices or a side of steamed green vegetables for a complete meal.

💭 Recipe Tips

  • Brown the Lamb Well: The browning of the lamb is crucial for developing a deep, rich flavor in the casserole. Make sure each piece is well-seared, as this will add a wonderful complexity to the stew.
  • Layer Flavors: Cook the onions until they are golden and sweet, as this provides a flavor foundation. Don’t rush this step, as it contributes significantly to the overall taste of the dish.
  • Slow Cook: Allow the casserole to simmer gently. This slow cooking process helps the lamb become exceptionally tender and allows the flavors of the various ingredients to meld beautifully.
  • Check the Consistency: If the casserole seems too liquidy towards the end of cooking, you can simmer it uncovered for the last 30 minutes to reduce the liquid.
  • Resting Time: Let the casserole sit for 10-15 minutes off the heat before serving. This resting period lets the flavors develop even further and results in a richer, more cohesive dish.
Mary Berry Lamb Casserole
Mary Berry Lamb Casserole

🍛 What To Serve With Lamb Casserole?

Serve lamb casserole with White Bread to soak up the rich sauce a side of Three Bean Salad or Mushy Peas complements the flavors well for a starch, consider Mashed Potatoes or a simple Cauliflower Couscous.

🎚 How To Store Leftovers Lamb Casserole?

  • Refrigerator: Cool leftovers lamb casserole to room temperature then transfer it to an airtight container store in the refrigerator for up to 3-4 days.
  • Freezer: Place leftovers lamb casserole into freezer-safe containers or bags freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

🥵 How To Reheat Leftovers Lamb Casserole?

  • In The Oven: Preheat your oven to 350°F (175°C) Place leftovers lamb casserole in an oven-safe dish, cover with foil to keep the moisture in, and heat for about 20-30 minutes or until thoroughly warmed through.
  • On The Stovetop: Transfer leftovers lamb casserole to a saucepan and gently reheat over medium-low heat stirring occasionally until hot for up 15-20 minutes.

FAQs

What type of lamb is best for lamb casserole?

Use cuts like shoulder or leg that are rich in connective tissue these cuts become tender and flavorful when cooked slowly in lamb casserole.

How do I know when the lamb casserole is done?

The lamb should be fork-tender, and the vegetables should be soft the liquid should be slightly thickened and richly flavored.

What liquid should I use in a lamb casserole?

Stout, red wine, or beef/lamb stock are excellent choices that add depth and flavor to the casserole.

How can I thicken my lamb casserole?

Mix a tablespoon of cornstarch with water and stir it into lamb casserole let it simmer for a few more minutes to thicken.

Can I prepare lamb casserole ahead of time?

Yes, it tastes even better the next day as the flavors have more time to meld together just refrigerate after cooling and reheat before serving.

How do I prevent the lamb from becoming tough?

Cook it slowly and gently avoid boiling lamb casserole vigorously, as it can toughen the meat.

Try More Mary Berry Recipes:

Mary Berry Lamb Casserole Nutrition Facts

Serving Size 1 of 6 servings

  • Calories: 689
  • Total Fat: 42 g
  • Saturated Fat: 24 g
  • Carbohydrates: 42 g
  • Dietary Fiber: 5 g
  • Sugar: 5 g
  • Protein: 36 g
  • Cholesterol: 213 mg
  • Sodium: 1009 mg

Mary Berry Lamb Casserole

Difficulty:BeginnerPrep time: 20 minutesCook time:2 hours 30 minutesRest time: 5 minutesTotal time:2 hours 55 minutesServings:6 servingsCalories:689 kcal Best Season:Suitable throughout the year

Description

Mary Berry’s Lamb Casserole is made with diced lamb, vegetables, stout, and barley. It serves six people and takes about 2 to 2.5 hours to cook, including preparation and simmering time, ensuring the lamb is tender and flavorful.

Ingredients

Instructions

  1. Season the diced lamb with salt and pepper, then toss it with the plain flour to coat thoroughly.
  2. Heat 4 tablespoons of vegetable oil in a large, heavy-bottomed pan. In batches, brown the lamb pieces over medium-high heat, adding more oil if necessary. Once browned, transfer the lamb to a plate.
  3. In the same pan, add the butter. Once melted, add the finely diced onion and cook until translucent. Add the carrots, swede, and potatoes, cooking for a few minutes until they start to soften.
  4. Return the browned lamb to the pan. Pour in the stout and beef stock, scraping the bottom of the pan to release any stuck bits.
  5. Add the demerara sugar, bay leaves, and thyme sprigs. Bring to a boil, then reduce the heat to a simmer.
  6. Stir in the pearl barley, cover the pan, and let it simmer gently for about 1.5 to 2 hours, or until the lamb is tender and the barley is cooked.
  7. Once the lamb is tender and the vegetables are cooked through, check the seasoning and adjust with salt and pepper if necessary. Remove the bay leaves and thyme sprigs before serving.
  8. Serve the lamb casserole hot, ideally with crusty bread to soak up the delicious juices or a side of steamed green vegetables for a complete meal.

Notes

  • Brown the Lamb Well: The browning of the lamb is crucial for developing a deep, rich flavor in the casserole. Make sure each piece is well-seared, as this will add a wonderful complexity to the stew.
  • Layer Flavors: Cook the onions until they are golden and sweet, as this provides a flavor foundation. Don’t rush this step, as it contributes significantly to the overall taste of the dish.
  • Slow Cook: Allow the casserole to simmer gently. This slow cooking process helps the lamb become exceptionally tender and allows the flavors of the various ingredients to meld beautifully.
  • Check the Consistency: If the casserole seems too liquidy towards the end of cooking, you can simmer it uncovered for the last 30 minutes to reduce the liquid.
  • Resting Time: Let the casserole sit for 10-15 minutes off the heat before serving. This resting period lets the flavors develop even further and results in a richer, more cohesive dish.
Keywords:Mary Berry Lamb Casserole

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