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Home Ground Lamb Recipes / Lamb Mince Recipes

Heavenly Italian-Style Lamb Casserole

in Ground Lamb Recipes / Lamb Mince Recipes
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Italian-Style Lamb Casserole
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This Italian-Style Lamb Casserole is the perfect dinner to have. I guarantee you, everyone in the family will love this at first bite. However, it’s a recipe that’s best eaten in groups.

Italian-Style Lamb Casserole

Heavenly Italian-Style Lamb Casserole

Gretel ShawGretel Shaw
This Italian-style lamb casserole is the next big thing. You should try this if you are looking for a filling meal.
5 from 1 vote
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Prep Time 15 minutes mins
Cook Time 4 hours hrs 30 minutes mins
Total Time 4 hours hrs 45 minutes mins
Course Main Course
Cuisine Italian
Servings 6 people
Calories 438 kcal

Ingredients
 
 

  • Tasty Minced Meat Isolated On White Background800 grams ground lamb (minced lamb)
  • Tomatoes2 cups tomatoes - fresh or tinned
  • Bowl Of Beef Bone Stock1 cup beef stock (beef broth or beef bouillon)
  • Red Wine½ cup red wine
  • Carrot Vegetable With Leaves3 medium carrots - chopped
  • Garlic3 cloves garlic
  • Aromatic Bay Leaves1 small bay leaf
  • Ripe Yellow Onion On A White Background1 medium onion
  • Spoon With Tomato Paste Isolated On White Background1 tablespoon tomato paste
  • Rosemary2 sprigs rosemary
  • Green Basil1 tablespoon basil
  • Parsley On White Background1 tablespoon parsley
  • Oregano (Origanum Vulgare) Leaves½ tablespoon oregano
  • Thyme Herb½ tablespoon thyme
  • Fresh Cabbage1 ½ cups cabbage - shredded
  •  
    1 tin butter beans
  • Wooden Bowl Of Salt1 dash salt
  • Ground Black Pepper Pile, Paths, Top1 dash ground black pepper

Instructions
 

  • Preheat oven to 180 degrees Celsius.
  • Add tomatoes, onion, garlic, herbs, and bay leaf in a large roasting casserole dish. Add some olive oil and season with salt and pepper.
  • You can either use fresh tomatoes or tinned ones. I find it’s an excellent way to use up the last of the Autumn garden’s slightly gnarly-looking, semi-green tomatoes before the bugs feast on them.
  • Roast tomatoes and herbs in the oven for approximately 20 minutes, or until everything is oozy and roasted down.
  • Leave the rosemary sticks and the bay leaf whole so they can be easily removed before blending.
  • Bown the lamb in a pan with oil and butter until it’s nicely coloured. Once browned, season with salt and pepper and set aside.
  • Remove cooked tomatoes from the oven, and turn down heat of the oven to 140 degrees Celsius.
  • Add roasted tomatoes, tomato paste, lamb stock, wine, and blitz until well combined in a blender.
  • Arrange the lamb on the base of the casserole. Use the same casserole you roasted the tomatoes in.
  • Sprinkle over the roughly chopped carrots. And if that bay leaf is still lurking about, you can toss that in to go along for the ride.
  • Pour over the blended tomato mixture.
  • Cover with tin foil, add into the oven preheated to 140 degrees Celsius and cook for 3 to 4 hours.
  • Finely chop or grate enough cabbage to give you about 1 1/2 cups full. Rinse the tin of butter beans thoroughly in a colander under cold water and set aside to drain. Once there’s 1 hour left of cooking time, stir in the shredded cabbage and beans and cook uncovered. Roast until everything is bubbly and golden.
  • Remove the bay leaf, serve up a big healthy portion and plop yourself in front of the fire or heater.

Nutrition

Calories: 438kcalCarbohydrates: 10gProtein: 24gFat: 32gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 97mgSodium: 214mgPotassium: 715mgFiber: 3gSugar: 5gVitamin A: 5678IUVitamin C: 19mgCalcium: 67mgIron: 3mg
How did this recipe turn out for you?We’re eager to hear your thoughts!
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