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Lamb casserole with green vegetables recipe

Lamb casserole with green vegetables recipe

26 ratings

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  • Serves 4
  • 15 mins to prepare and 2 hrs 20 mins to cook
  • 420 calories / serving
  • Dairy-free


  • 50ml sunflower oil
  • 500g Tesco diced lamb
  • 100ml white wine
  • 200g frozen peas, thawed
  • 200g frozen baby broad beans, thawed
  • 150g asparagus spears, trimmed
  • 150g green beans, trimmed
  • 50g mangetout
  • 600ml lamb stock
  • 1 bay leaf
  • a few sprigs of thyme
  • salt
  • pepper

Each serving contains

  • Energy

  • Fat

    24g 34%
  • Saturates

    6g 30%
  • Sugars

    5g 6%
  • Salt

    1.5g 25%

of the reference intake
Carbohydrate 13.7g Protein 34.9g Fibre 10.1g


  1. Preheat the oven to 150°C.
  2. Heat the oil in a large casserole dish set over a moderate heat until hot. Season the diced lamb and sear in batches until golden brown in colour all over. Remove from the dish and transfer to a colander sat on top of a bowl. Deglaze the base of the dish with the white wine and let it evaporate away almost entirely.
  3. Add the lamb back to the dish along with the bay leaf and thyme. Cover with the stock and bring to a simmer, then cover with a lid and transfer to the oven to finish cooking. Cook the lamb for 2 hours until tender and easily pulled apart between your fingers. Remove from the oven and set the dish over a very low heat.
  4. Add the asparagus and green beans, then add the peas and broad beans after 2 minutes. Add the mangetout after a further minute, then adjust the seasoning. Remove from the heat and serve immediately.

Freezing and defrosting guidelines

Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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