Lamb casserole | Sunday lunch recipes
An old-school comfort food to warm you from the inside out
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.redonline.co.uk.
Ingredients
- 800 g lamb neck fillet, cut into 2.5cm cubes
- 12 shallots, peeled & left whole
- 250 g Chantenay carrots
- 2 tbsp. flour
- 2 tbsp. olive oil
- 500 mL hot water
- 2 bay leaves
- 1 sprig of rosemary
- 1 clove garlic, crushed
- 2 tbsp. Worcester sauce
- Salt & freshly ground black pepper
- 750 g potatoes, peeled & cut into large chunks
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