Food & Drink Magazine

Lamb and Mint Casserole

By Eatouteatin
Lamb and Mint Casserole
This Lamb and Mint Casserole is another one pot meal of recent times. Again made in bulk with some left over to freeze for another time.
It is based on a pub meal I had some time ago, and the flavours stuck with me.
The dish is relatively inexpensive, if you can fnd lamb at a reasonable price. We actually asked the butcher for "enough for 4 people" which was about 500g, and he cubed up some lamb leg for us, but since this is slow-cooked a cheaper cut could be used.
The quantities can be adjusted to suit your liking. I personally like it a little more minty, but for the general population, I'd stick to just a couple of spoonfuls of mint sauce. Plus this time, we'd only got a glass of red wine to go in, so I upped the amount of stock to a pint, and used 2 stock cubes (and no extra seasoning).
This could probably be done in the slow cooker, with an adjustment to the liquid, but working out the quantities would require a little more brain power than we have at the moment!
I hadn't made this casserole for a while, but will do it more often now, since it was met with the exclamation "This is well nice!"
500g diced lamb
1 small bottle red wine
3/4 pint lam stock
250g mushrooms, halved or quartered depending on size
1 large onion, chopped
2-3 desert spoons mint sauce
olive oil
1. Fry the onion and mushrooms with a little olive oil in a large oven proof pan/casserole until softened.
2. Coat the lamb in flour and add this to the pan. Fry for a little while to color.
3. Add the wine, stock and mint sauce to the pan and stir well.
4. Cover, and cook at about 160C for 2 - 2.5 hours, stirring every so often. I uncovered the casserole for the last half hour to thicken the sauce. Serve with mash or crusty bread and veg. (or like us, mashed veg - yum!)

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