Succulent diced lamb and sweet redcurrant jelly elevate this Mary Berry lamb casserole to a comforting favorite you’ll always want at the heart of your Sunday dinner table. It’s delicious with creamy mashed potatoes, honey-glazed carrots, steamed green beans, a glass of robust red wine; in fact most things.
Mary Berry Lamb Casserole Recipe Ingredients
- 750g (1.6 lbs) lamb shoulder or leg steaks, cut into 3cm chunks
- 2 tablespoons sunflower oil
- 2 large onions, roughly chopped
- 3 carrots, sliced into thick rounds
- 2 celery sticks, sliced
- 2 garlic cloves, minced
- 2 tablespoons plain flour
- 600ml (1 pint) lamb stock
- 150ml (1/2 cup) red wine (optional, or replace with more stock)
- 1 tablespoon tomato puree
- 1 tablespoon redcurrant jelly
- 2 sprigs of fresh rosemary or 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and freshly ground black pepper
How To Make Mary Berry Lamb Casserole Recipe
- Brown the lamb: Preheat your oven to 160°C (140°C fan / Gas Mark 3). Heat half of the oil in a large, ovenproof casserole dish or Dutch oven over a high heat. Add the lamb chunks in batches and sear them until they are deep brown and caramelized on all sides. Remove the lamb with a slotted spoon and set aside on a plate.
- Sauté the garden vegetables: Add the remaining oil to the same dish. Toss in the chopped onions, carrots, and celery. Cook over a medium heat for about 5 to 8 minutes, stirring occasionally, until the vegetables begin to soften and take on a light golden color. Stir in the minced garlic for the final minute of sautéing.
- Thicken the base: Sprinkle the plain flour over the vegetables and stir well for 1 to 2 minutes. This “toasts” the flour and ensures your casserole will have a rich, velvety sauce without any raw flour taste.
- Combine the liquids: Gradually pour in the red wine (if using) and the lamb stock, stirring constantly to prevent any lumps from forming. Add the tomato puree and the redcurrant jelly, stirring until the jelly has completely dissolved into the sauce.
- Aromatize and simmer: Return the browned lamb and any resting juices to the pot. Add the rosemary sprigs and bay leaves, then season generously with salt and black pepper. Bring the mixture to a gentle simmer on the stovetop.
- Slow cook to perfection: Cover the dish with a tight-fitting lid and transfer it to the preheated oven. Bake for 1.5 to 2 hours, or until the lamb is meltingly tender and the sauce has thickened into a rich, savory gravy.
- Final seasoning: Remove the casserole from the oven and discard the bay leaves and rosemary stalks. Taste the sauce once more and adjust the seasoning if necessary. Let the dish rest for 5 minutes before serving to allow the flavors to settle.
Recipe Tips
- Why use redcurrant jelly: This is a classic Mary Berry touch. The jelly adds a subtle sweetness and a glossy sheen to the gravy, which perfectly balances the earthy flavor of the lamb.
- Choosing the right cut: Lamb shoulder is the preferred choice for a long, slow casserole. It has enough fat and connective tissue to stay incredibly juicy during the two-hour bake, whereas leaner cuts might become dry.
- The batch-browning secret: Never crowd the pan when browning the meat. If you add too much lamb at once, the temperature of the oil drops and the meat will steam in its own juices rather than searing.
- Deglazing the pan: When you add the wine or stock, make sure to scrape up the brown bits (the “fond”) from the bottom of the dish. Those bits contain an enormous amount of concentrated flavor.
What To Serve With Mary Berry Lamb Casserole Recipe?
This Mary Berry Lamb Casserole Recipe is a rich, savory meal that needs a rustic or fresh pairing! A mountain of Buttery Mashed Potatoes is the quintessential choice for soaking up the thick lamb gravy. For a lighter touch, a side of Roasted Root Vegetables or Steamed Seasonal Greens adds a lovely garden-fresh snap that pairs perfectly with the rosemary! A glass of Full-Bodied Rioja or a piece of Crusty Artisan Bread pairs wonderfully with the deep, slow-cooked flavors.
How To Store Mary Berry Lamb Casserole Recipe
- Refrigerate: Store leftovers in an airtight container for up to 3 days. Like many stews, the flavor of this casserole actually improves the next day as the herbs and spices further infuse the meat.
- Reheat: Warm gently on the stovetop over medium-low heat, adding a splash of water or stock if the gravy has thickened too much in the fridge.
- Freeze: This casserole freezes beautifully for up to 3 months. Thaw completely in the refrigerator overnight before reheating.
Mary Berry Lamb Casserole Recipe Nutrition Facts
- Calories: 420 kcal (per serving)
- Total Fat: 22 g
- Saturated Fat: 10 g
- Cholesterol: 115 mg
- Sodium: 640 mg
- Total Carbohydrates: 14 g
- Protein: 38 g
- Fiber: 3 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. Brown the meat and sauté the vegetables as directed, then transfer everything to your slow cooker. Cook on Low for 6-8 hours or High for 4 hours.
Beef stock is a perfectly acceptable substitute and will provide a similarly deep, dark color to the finished gravy.
Absolutely. Swedes (rutabagas), parsnips, or even baby potatoes can be added along with the carrots for a heartier one-pot meal.
Try More Recipes:
- Mary Berry Venison Casserole Recipe
- Mary Berry Sausage and Red Pepper Casserole Recipe
- Mary Berry One-Pot Sausage Casserole Recipe
Mary Berry Lamb Casserole Recipe
Description
A classic, slow-cooked British lamb stew featuring a rich rosemary gravy and a hint of sweet redcurrant jelly.
Ingredients
Instructions
- Preheat oven to 160°C. Brown lamb in oil; set aside.
- Sauté onions, carrots, and celery until soft; add garlic.
- Stir in flour for 2 minutes.
- Gradually add stock, wine, puree, and jelly.
- Return lamb to the pot; add rosemary and bay leaves.
- Cover and bake for 1.5 to 2 hours until tender.
- Remove herbs and adjust seasoning before serving.
Notes
- Use lamb shoulder for the most tender, juicy results.
- The redcurrant jelly is essential for that signature “Mary Berry” finish.
- This dish is even better when made a day in advance.
