Recipe of the week: lamb casserole with shallots
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This is a fantastic all-in-one family dish that’s just perfect for cosy autumn dining as the temperature begins to drop and the nights start to draw in.
Use Scotch Lamb PGI from your favourite local butcher for the freshest flavour and taste, and you’ll be supporting a local business and local farmers.
Ingredients
800g lamb neck fillet, cut into 2.5cm cubes
750g potatoes, peeled and cut into large chunks
12 shallots, peeled and left whole
250g Chantenay carrots
2tbsp flour
2tbsp olive oil
500ml hot water
2 bay leaves
1 sprig of rosemary
1 clove garlic, crushed
2tbsp Worcester sauce
Salt and freshly ground black pepper
Method
1. Preheat the oven to 170°C/Gas 3.
2. Put the flour on a plate and season with salt and pepper. Roll the cubes of lamb in the flour to cover them lightly all over.
3. In a large frying pan add the olive oil and fry the lamb a few cubes at a time over a high heat to brown it on all sides – it is worth making sure you get a good bit of colour on the meat as this will really improve the flavour of the dish.
4. As the lamb is browned, remove to a plate and continue until it is all done.
5. In the same pan, adding a little more oil if necessary, fry the whole peeled shallots until they are slightly brown.
6. Return the lamb to the casserole and add the potatoes, herbs, garlic, Worcester sauce and hot water, giving everything a good stir and scraping the bottom to get off all the sticky caramelised bits that will add so much flavour.
7. If you started browning the meat and shallots in a frying pan this is the time to transfer it to an oven proof casserole dish. Bring to the boil, put the lid on and cook in the oven for an hour.
8. Remove the casserole after an hour, add the carrots and taste to check the seasoning – adding a little more salt and pepper if necessary.
9. Cover and return to the oven for 30 minutes to an hour, or until the lamb is really tender.
Recipe and image courtesy of ukshallot.com. Visit the website for more inspiration.
