Hearty Lamb casserole

Spring is in the air and there is nothing better (in my mind) than a delicious lamb casserole. In my last article Confused by food… I talked about easy one pot cooking and this is a perfect example. The main task is chopping ingredients and the rest takes care of itself as you can quite literally put a lid on it and walk away and leave it slow-cooking.

I used some left-overs from a sunday roast to make my casserole so the meat was already cooked. Casseroles and soups are a great way for using up leftovers and the longer meat cooks the tenderer it becomes. They are also the perfect dish for getting a good variety of fresh vegetables in and the good news is that the nutrients stay in the juice whereas when we boil our vege we throw much of the good stuff away with the water! If you are new to beans and pulses then a dish like this is a good way to introduce them into your diet. They are a good source of protein and can help bulk up a meal in place of classic carbs (pasta, rice, etc) which can sometimes make a nice change.

Lamb, pumpkin, leek & butterbena casserole

Ingredients:

c. 500g left over lamb (can use fresh lamb leg / chops)

1 onion

2 cloves garlic

2 leeks

1/2 small butternut squash

2 sprigs fresh rosemary

1 can white canneloni beans (can use butter beans)

Left over gravy (if making after a sunday roast) or c. 300ml vegetable stock

salt and pepper to season

Olive oil

Preparation – 15 mins + 90 mins cooking

  1. Preheat the oven to 160C
  2. Take a casserole dish that can be moved from hob to oven (or alternatively use a saucepan and then transfer into an oven-proof dish)
  3. Heat c. 2tbsp olive oil (not Extra Virgin – save the good stuff for drizzling on salads!)
  4. Roughly chop the onion, garlic and leeks and gently cook in the oil on a low flame until golden.
  5. Peel and chop the butternut squash into bite sized chunks and add in to the casserole, with the meat, chopped rosemary and gravy / vegetable stock.
  6. Bring gently to the boil and then cover and transfer to the preheated oven.
  7. After 60 mins, add in the cannelloni beans and place back in the oven for a further 30 mins.
  8. Season with salt and pepper
  9. Serve as a a rustic one-bowl dinner with a side of chunky wholemeal bread and butter.
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Comments
One Response to “Hearty Lamb casserole”
  1. This dish definitely says spring. Lots of good things in there also.Looks delicious, Claire.

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