Lamb Casserole with Potatoes and Peas
This lamb casserole recipe is made with lean cubed lamb, potatoes, peas, and rosemary, along with other seasonings and vegetables.
See Also
Spicy Lamb Stew
Irish Lamb Stew Recipe with Potatoes
Curried Lamb with Rice
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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See Also
Spicy Lamb Stew
Irish Lamb Stew Recipe with Potatoes
Curried Lamb with Rice
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.
You Might Also Like
Classic Irish Stew
Terri's Irish Stew
Lamb Stew With Parsley Dumplings
Pepper Roasted Lamb Chops
Lamb Shanks With Red Wine
Roast Leg of Lamb with Mustard Glaze