Mary Berry's Lamb Casserole Recipe

What is Mary Berry Lamb Casserole Recipe?

Mary Berry’s Lamb Casserole is a hearty and flavorful dish made by slowly cooking tender lamb with vegetables, herbs, and a rich sauce. It’s a comforting meal perfect for colder months, with deep flavors developed over slow cooking.

Table of Contents

What Goes Best with Mary Berry’s Lamb Casserole Recipe?

Mashed Potatoes: The creamy texture complements the rich lamb sauce.
Crusty Bread: Ideal for mopping up the flavorful gravy.
Rice or Couscous: A lighter side that balances the dish.
Roasted Vegetables: Adds variety and extra nutrients to the meal.
Green Salad: A fresh, crisp salad can lighten the richness of the casserole.

Ingredients

1.5 kg (3 1/3 lbs) lamb shoulder or leg, cubed
2 onions, sliced
3 carrots, sliced
2-3 garlic cloves, minced
2 tablespoons plain flour
2 tablespoons olive oil
500 ml (2 cups) lamb or beef stock
150 ml (1/2 cup) red wine
2 bay leaves
1-2 sprigs fresh thyme (or 1 tsp dried thyme)
Salt and pepper, to taste
Fresh parsley, for garnish (optional)

How to Prepare Mary Berry’s Lamb Casserole Recipe

Instructions

Preheat Oven:
- Preheat the oven to 160°C (320°F) or Gas Mark 3.
Brown the Lamb:
- Heat the olive oil in a large ovenproof casserole dish or Dutch oven. Brown the lamb cubes in batches, removing them and setting them aside once browned.
Sauté the Vegetables:
- In the same dish, add the onions, garlic, and carrots, and sauté for 5-7 minutes until softened.
Add Flour:
- Stir in the flour and cook for 1-2 minutes, making sure it’s well combined with the vegetables.
Deglaze with Wine and Stock:
- Pour in the red wine and stock, scraping up any bits stuck to the bottom of the dish.
Combine and Simmer:
- Add the browned lamb back to the dish, along with the bay leaves, thyme, salt, and pepper. Bring to a simmer.
Cook in the Oven:
- Cover the dish with a lid and place it in the preheated oven. Cook for 2 to 2 1/2 hours until the lamb is tender.
Garnish and Serve:
- Once done, remove the bay leaves and thyme sprigs. Garnish with fresh parsley and serve.

Notes

Cooking Time: The longer the casserole cooks, the more tender the lamb becomes. If possible, let it simmer slowly for maximum flavor.
Make Ahead: This dish can be prepared a day in advance and reheated. It often tastes even better after resting.
Vegetables: You can add potatoes or parsnips to make the dish heartier.

How to Serve Mary Berry’s Lamb Casserole Recipe

With Mashed Potatoes: Serve the casserole ladled over creamy mashed potatoes.
With Bread: Offer crusty bread on the side for dipping.
With Green Vegetables: Steamed greens like broccoli or green beans add a fresh contrast.
As a Standalone Dish: This hearty casserole is filling enough to enjoy on its own.

How to Reheat Mary Berry’s Lamb Casserole Recipe

Stovetop: Reheat the casserole on low heat, stirring occasionally until warmed through.
Oven: Reheat in the oven at 160°C (320°F) for 20-30 minutes, covered, to prevent it from drying out.
Microwave: Reheat in individual portions in the microwave for 2-3 minutes, stirring halfway through.

How to Store Leftovers of Mary Berry’s Lamb Casserole Recipe

In the Fridge: Store in an airtight container in the refrigerator for up to 3 days.
In the Freezer: Freeze in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions Regarding Mary Berry’s Lamb Casserole Recipe

Can I use lamb chops instead of lamb shoulder?
- Yes, but the cooking time may need to be reduced as chops cook faster.
Can I make this casserole in a slow cooker?
- Yes, after browning the lamb and vegetables, transfer everything to the slow cooker and cook on low for 6-8 hours.
Can I use beef instead of lamb?
- Yes, beef can be used, but it will have a different flavor.
Can I omit the wine?
- Yes, replace the wine with more stock or use grape juice for a similar depth of flavor.
Can I add more vegetables?
- Yes, potatoes, celery, or parsnips can be added to bulk up the dish.
How can I make the dish gluten-free?
- Use gluten-free flour or cornstarch to thicken the sauce.
Can I cook this on the stovetop instead of in the oven?
- Yes, simmer the casserole on low heat for about 2 hours, stirring occasionally.
What type of wine is best for this dish?
- A dry red wine like Cabernet Sauvignon or Merlot works well.
How can I thicken the sauce more?
- You can let the casserole cook uncovered for the last 30 minutes or stir in a cornstarch slurry.
Is this casserole better made a day ahead?
- Yes, the flavors develop even more if the casserole is made a day in advance and reheated.