James Martin Lamb Casserole Food

HEARTY LAMB STEW

Hearty lamb stew image

A classic one-pot is the easy answer to mid-week cooking- hearty, filling, warming and packed full of veggies

Provided by Good Food team

Time 1h50m

Number Of Ingredients 9

Ingredients

1 tbsp vegetable oil
500g cubed stewing lamb
1 onion, thickly sliced
2 carrots, thickly sliced
2 leeks, thickly sliced
400ml hot vegetable or chicken stock
1 tsp dried rosemary or 1 fresh sprig
400g cannellini bean, rinsed and drained
crusty bread or boiled potatoes to serve (optional)

Steps:

Heat the oil in a large casserole. Tip in the lamb and cook for 5 mins until any liquid has disappeared, then add the onion, carrots and leeks. Cook for 5 mins more, stirring often, until the veg is starting to soften.
Pour over the stock, add the rosemary, cover with a lid and cook over a low heat for 1 hr. Stir in the beans and cook for 30 mins more, topping up with water if necessary, until the lamb is tender and cooked through. Serve with some crusty bread or potatoes, if you like.

Nutrition Facts : Calories 397 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 38 grams protein, Sodium 1.15 milligram of sodium

LEAN LAMB HOT POT

Lean lamb hot pot image

A slow-cooked classic hot pot is perfect for a hearty, family meal.

Categories Main Hairy Dieters

Time 1h

Yield 4

Number Of Ingredients 12

Ingredients

700g well-trimmed lamb leg meat (or leg steaks)
2 tsp sunﬂower oil
2 medium onions, peeled and thinly sliced
5 medium carrots, peeled and thickly sliced (about 300g prepared weight)
3 tbsp plain ﬂour
600ml lamb stock, made with 1 lamb stock cube
1 tbsp fresh thyme leaves or ½ tsp dried thyme
1 rosemary stalk or ½ tsp dried rosemary
2 tbsp Worcestershire sauce
ﬂaked sea salt
freshly ground black pepper
3 medium potatoes (about 500g)

Steps:

Trim any visible fat oﬀ the lamb and cut the meat into rough 3cm chunks. Season generously all over with salt and pepper. Heat the oil in a large non-stick frying pan and fry the lamb in 2 batches over a medium-high heat until nicely browned on all sides. Transfer the browned meat to a medium casserole dish- it will need to hold about 2.5 litres. Tip the onions and carrots into the pan with the lamb and sprinkle with the ﬂour. Toss everything together well, then pour over the stock and add the thyme leaves, rosemary and Worcestershire sauce. Stir well. Preheat the oven to 170°C/Fan 150°C/Gas 3½. Peel the potatoes and cut them into slices about 5mm thick. Arrange the slices on top of the lamb, overlapping and layering them as you go. Season with ground black pepper and cover with a tight-ﬁtting lid. Bake the hotpot for 1 hour, then remove the lid and bake for a further 45 minutes or until the potatoes are nicely browned and the lamb is tender. Check by poking with the point of a knife into the centre of the lamb ﬁlling - if the meat is done the knife should slide in easily. Serve with freshly cooked greens.

Nutrition Facts :

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