This lamb casserole recipe is made with lean cubed lamb, potatoes, peas, and rosemary, along with other seasonings and vegetables.

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Ingredients

• 1 1/2 pounds lean lamb, cubed
• 1/4 cup flour
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1/4 cup butter
• 1/2 cup chopped onion
• 1/2 green bell pepper, chopped
• 1/2 cup chopped celery
• 1 tablespoon chopped parsley
• 1 teaspoon ground sweet paprika
• pinch rosemary
• 3/4 cup hot water
• 1 1/2 cups frozen peas, thawed
• 1 pound cooked potatoes, cut in 1-inch pieces

• Prep Time: 25 minutes
• Cook Time: 140 minutes

• Total Time: 165 minutes
• Yield: 6 Servings

Preparation

Combine flour, salt, and pepper; dredge lamb pieces in mixture. Heat butter in a large heavy skillet; brown lamb cubes on all sides the transfer to a 2-quart casserole.

To the skillet add onion, bell pepper, and chopped celery; cook for 5 minutes. Stir in parsley. Add mixture to lamb in casserole.

Sprinkle lamb mixture with paprika and rosemary. Add hot water.

Cover and bake at 350° for 1 1/2 hours.

Add peas and potatoes.

Continue to bake, uncovered, for 30 to 45 minutes longer, until lamb is tender.

Serves 6.

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