Mary Berry’s Lamb Casserole is a classic, hearty dish that’s perfect for cozy family dinners or special occasions. This rich casserole combines tender lamb, vegetables, and aromatic herbs, all slow-cooked to perfection, allowing the flavors to meld beautifully. The result is a comforting, flavorful meal that’s sure to be a hit at the dinner table. Whether you’re serving it for a weekend roast or a midweek treat, this lamb casserole is both easy to prepare and utterly delicious.
What is Mary Berry Lamb Casserole?
Mary Berry’s Lamb Casserole is a slow-cooked dish that features tender chunks of lamb simmered with vegetables, stock, and a blend of herbs. The slow cooking process ensures that the lamb becomes melt-in-your-mouth tender, while the vegetables and broth create a rich, flavorful gravy. This casserole is an ideal dish for colder months or when you want a filling, satisfying meal with minimal fuss.
Other Popular Recipes
Why You Should Try This Recipe
- Tender lamb: Slow cooking ensures that the lamb is incredibly tender and full of flavor.
- Rich and hearty: The combination of lamb, vegetables, and herbs creates a comforting, satisfying dish.
- Easy to prepare: With minimal prep, the casserole is perfect for a hands-off cooking experience.
- Great for leftovers: This dish tastes even better the next day, making it ideal for meal prep.
- Perfect for entertaining: It’s a crowd-pleaser that’s impressive yet simple to make.
Ingredients Needed to Make Mary Berry Lamb Casserole
- Lamb shoulder (1 kg / 2.2 lbs): Diced into bite-sized pieces, ideal for slow cooking.
- Carrots (2 large): Peeled and chopped, adding sweetness and texture.
- Onions (2 large): Finely chopped, providing the base of flavor.
- Garlic cloves (3): Minced, for aromatic depth.
- Celery stalks (2): Sliced, adding a subtle crunch and flavor.
- Tomato paste (2 tbsp): Adds richness and depth to the sauce.
- Beef or lamb stock (500ml / 2 cups): Forms the flavorful base of the casserole.
- Red wine (optional, 200ml / ¾ cup): Adds depth and richness to the dish.
- Fresh rosemary (a few sprigs): Adds earthy, fragrant notes.
- Bay leaves (2): Infuse the dish with aromatic flavor.
- Olive oil (2 tbsp): For browning the lamb and sautéing the vegetables.
- Salt and pepper: To taste, for seasoning.
Equipment
- Large frying pan
- Casserole dish with a lid (or slow cooker)
- Wooden spoon
- Knife and chopping board
- Measuring cups and spoons
Instructions to Make Mary Berry Lamb Casserole
1. Brown the Lamb:
- Heat the oil: In a large frying pan, heat the olive oil over medium-high heat.
- Brown the lamb: Season the lamb with salt and pepper. Brown the lamb pieces on all sides, working in batches if necessary, then transfer to a casserole dish or slow cooker.
2. Sauté the Vegetables:
- Cook the onions and garlic: In the same pan, add the onions, garlic, and celery. Sauté for 5 minutes until softened and fragrant.
- Add the carrots: Stir in the chopped carrots and cook for another 2-3 minutes.
3. Add the Liquid and Herbs:
- Pour in the wine and stock: Add the red wine (if using) and tomato paste, stirring to deglaze the pan. Pour this mixture over the lamb in the casserole dish, then add the stock, rosemary, and bay leaves.
- Season: Taste and adjust the seasoning with salt and pepper if necessary.
4. Slow Cook the Casserole:
- Cover and cook: Cover the casserole dish with a lid and place in the preheated oven at 160°C (320°F) for 2½ to 3 hours. Alternatively, cook in a slow cooker on low for 6-8 hours, until the lamb is tender and the flavors are well-developed.
5. Serve:
- Remove the bay leaves and rosemary sprigs before serving. Serve the lamb casserole hot, with mashed potatoes, rice, or crusty bread to soak up the rich gravy.
What Goes Well With Mary Berry Lamb Casserole
- Mashed potatoes: Creamy mashed potatoes pair perfectly with the rich gravy.
- Crusty bread: Use crusty bread to soak up the flavorful sauce.
- Steamed green beans: Serve alongside steamed green beans or broccoli for a healthy side.
- Polenta: Soft, creamy polenta provides a comforting base for the casserole.
- Rice: Simple steamed rice works well to complement the hearty flavors of the casserole.
Expert Tips for Making the Best Mary Berry Lamb Casserole
- Brown the lamb first: Browning the lamb before slow cooking adds extra depth of flavor to the dish.
- Use good-quality stock: A rich, flavorful stock will enhance the taste of the casserole.
- Don’t rush the cooking: Slow cooking allows the lamb to become tender and for the flavors to meld beautifully.
- Adjust the consistency: If the sauce is too thin, remove the lid during the last 30 minutes of cooking to allow it to thicken.
- Add fresh herbs: Stir in some fresh parsley or rosemary just before serving for a burst of freshness.
Easy Variations of Mary Berry Lamb Casserole
- No wine option: If you prefer not to use wine, simply replace it with additional stock.
- Add more vegetables: Include root vegetables like parsnips or potatoes for a heartier meal.
- Gluten-free version: Ensure your stock is gluten-free and skip the flour when browning the lamb.
- Spicy twist: Add a pinch of chili flakes for a little heat and extra depth of flavor.
- Herb substitution: Swap the rosemary for thyme or oregano for a different herbal note.
Best Practices to Store Mary Berry Lamb Casserole
- Refrigerate leftovers: Store leftover lamb casserole in an airtight container in the fridge for up to 3 days.
- Freeze for later: This casserole freezes well. Freeze in individual portions for up to 3 months. Thaw in the fridge overnight before reheating.
- Label and date: Always label containers before freezing to keep track of freshness.
Best Practices to Reheat Mary Berry Lamb Casserole
- Stovetop reheating: Reheat the casserole gently on the stovetop over medium heat, stirring occasionally until warmed through.
- Microwave method: Reheat individual portions in the microwave for 2-3 minutes, stirring halfway through for even heating.
How Can I Make Mary Berry Lamb Casserole Healthier?
- Trim the fat: Trim any visible fat from the lamb before cooking to reduce the fat content.
- Use low-sodium stock: Opt for low-sodium stock to control the salt levels.
- Add more vegetables: Boost the fiber and nutrients by adding more vegetables like parsnips, sweet potatoes, or green beans.
- Reduce the oil: Use less olive oil when browning the lamb to cut down on calories.
Nutrition Value (per serving):
- Calories: 400
- Fat: 20g
- Saturated Fat: 8g
- Carbohydrates: 18g
- Protein: 30g
- Fiber: 4g
FAQs
Can I use lamb leg instead of lamb shoulder for this casserole?
Yes, lamb leg can be used instead of lamb shoulder. However, lamb shoulder is preferred because it has more fat, which keeps the meat tender during slow cooking. If using lamb leg, consider adding a bit more stock to prevent the meat from drying out.
How do I thicken the sauce in lamb casserole?
To thicken the sauce, you can remove the lid for the last 30 minutes of cooking to allow excess liquid to evaporate. Alternatively, you can stir in a slurry made from 1 tablespoon of cornstarch mixed with cold water during the last 10-15 minutes of cooking.
Can I make this lamb casserole ahead of time?
Yes, lamb casserole can be made ahead of time. In fact, the flavors often improve after sitting overnight. Simply reheat it gently on the stovetop or in the oven when ready to serve.
Can I freeze Mary Berry’s lamb casserole?
Yes, lamb casserole freezes well. Allow it to cool completely before transferring it to an airtight container. It can be frozen for up to 3 months. Thaw in the fridge overnight and reheat thoroughly before serving.
Final Words
Mary Berry’s Lamb Casserole is a comforting, flavorful dish that’s perfect for family meals or special gatherings. With tender lamb and a rich, savory sauce, this slow-cooked casserole is a timeless recipe that never fails to impress. Serve it with your favorite sides and enjoy the warmth and heartiness of this classic meal!
More By British Baking Recipes
- Mary Berry Chicken Marengo
- Mary Berry Chicken Malay Rice
- Hairy Bikers Venison Casserole
- James Martin Slow-cooked Brisket
Mary Berry Lamb Casserole Recipe
- Prep Time: 20
- Cook Time: 150
- Total Time: 2 hours 50 minutes
- Yield: 6
- Category: Main Course
- Method: Slow cooking
- Cuisine: British
Description
Mary Berry’s Lamb Casserole is a slow-cooked dish that features tender chunks of lamb simmered with vegetables, stock, and a blend of herbs. The slow cooking process ensures that the lamb becomes melt-in-your-mouth tender, while the vegetables and broth create a rich, flavorful gravy. This casserole is an ideal dish for colder months or when you want a filling, satisfying meal with minimal fuss.
Ingredients
- Lamb shoulder (1 kg / 2.2 lbs): Diced into bite-sized pieces, ideal for slow cooking.
- Carrots (2 large): Peeled and chopped, adding sweetness and texture.
- Onions (2 large): Finely chopped, providing the base of flavor.
- Garlic cloves (3): Minced, for aromatic depth.
- Celery stalks (2): Sliced, adding a subtle crunch and flavor.
- Tomato paste (2 tbsp): Adds richness and depth to the sauce.
- Beef or lamb stock (500ml / 2 cups): Forms the flavorful base of the casserole.
- Red wine (optional, 200ml / ¾ cup): Adds depth and richness to the dish.
- Fresh rosemary (a few sprigs): Adds earthy, fragrant notes.
- Bay leaves (2): Infuse the dish with aromatic flavor.
- Olive oil (2 tbsp): For browning the lamb and sautéing the vegetables.
- Salt and pepper: To taste, for seasoning.
Instructions
1. Brown the Lamb:
- Heat the oil: In a large frying pan, heat the olive oil over medium-high heat.
- Brown the lamb: Season the lamb with salt and pepper. Brown the lamb pieces on all sides, working in batches if necessary, then transfer to a casserole dish or slow cooker.
2. Sauté the Vegetables:
- Cook the onions and garlic: In the same pan, add the onions, garlic, and celery. Sauté for 5 minutes until softened and fragrant.
- Add the carrots: Stir in the chopped carrots and cook for another 2-3 minutes.
3. Add the Liquid and Herbs:
- Pour in the wine and stock: Add the red wine (if using) and tomato paste, stirring to deglaze the pan. Pour this mixture over the lamb in the casserole dish, then add the stock, rosemary, and bay leaves.
- Season: Taste and adjust the seasoning with salt and pepper if necessary.
4. Slow Cook the Casserole:
- Cover and cook: Cover the casserole dish with a lid and place in the preheated oven at 160°C (320°F) for 2½ to 3 hours. Alternatively, cook in a slow cooker on low for 6-8 hours, until the lamb is tender and the flavors are well-developed.
5. Serve:
- Remove the bay leaves and rosemary sprigs before serving. Serve the lamb casserole hot, with mashed potatoes, rice, or crusty bread to soak up the rich gravy.
