Rosemary Lamb Casserole

A beautifully simple casserole dish, goes well with roast root veg (parsnips, beetroot, turnip and potatoes).


650g/1lb 7oz diced lamb
1 tablespoon plain white flour
1 glug olive oil
25g/1oz butter
large glass red wine
½ pint stock
two sprigs of rosemary and thyme
1 garlic clove, chopped
1 tablespoon tomato puree
1 carrot, chunky chopped
1 onion, sliced
salt & freshly ground black pepper


Preheat the oven to 160C/340F/Gas 4. Put the lamb in a bag with the flour and salt and pepper, give the bag a shake so the meat is well coated. Heat a large frying pan until very hot. Add the oil and the butter and then the lamb and fry over a high heat, stirring until all the pieces of lamb are well browned. Transfer to a casserole. Add the puree & red wine to the pan, scraping up any bits that have stuck to the pan. Add this to the casserole dish and all other ingredients. Add a little seasoning, cover with a lid and bake for 2 – 3 hours.