Gastronomixs

Irish lamb casserole

A simple one-pot recipe from the Irish kitchen in which the quality of the lamb is what makes the real difference.

Irish lamb casserole

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

1

kg

lamb rump

150

g

cocktail onions

300

g

baby carrots

900

ml

veal stock

400

g

potatoes

1

sprig

thyme

2

tbsp

flat-leaf parsley, chopped

1

tbsp

chives, finely chopped

Preparation method

  • Clean the cocktail onions, carrots, and potatoes.
  • Cut the potatoes into slices.
  • Cut the lamb rump into 1cm thick slices.
  • Season the meat with salt and pepper.
  • Brown the meat in a casserole dish.
  • Remove the meat from the casserole dish and keep separate.
  • Fry the cocktail onions and carrots in the lamb fat and allow to lightly caramelise.
  • Deglaze the pan with the veal stock.
  • Return the meat to the pan.
  • Arrange the potato slices on top of the meat.
  • Cover the casserole dish with aluminium foil and place in an oven preheated to 180°C for 1.5 hours.
  • Garnish the casserole with the fresh parsley and chives.

Serving suggestions

  • As a dish on its own, serve with buttered slices of Irish soda bread.

Previous page