Lamb and broccoli bake

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Serves: 4

By grumpalumpa



  • 600ml milk

  • 1 tbsp sunflower oil

  • 1 pinch ground nutmeg

  • 2 tbsp fresh flat-leaf parsley chopped

  • 2 tbsp fresh rosemary chopped

  • 375g broccoli cut into florets or small pieces

  • 25g plain flour

  • 25g butter (or spread)

  • 1 small onion peeled and finely chopped

  • 1kg lamb roasted and cubed

  • 75g dried breadcrumbs or fresh


<ol> <li>Cook the broccoli in a large pan of boiling water for 2-3 minutes. Rinse in cold water, drain and set aside.</li> <li>Make the white sauce. Melt the butter in a saucepan over a low heat. Add the flour and cook for 1-2 minutes, stirring continuously.</li> <li>Remove from the heat and slowly stir in the milk. Bring to the boil then reduce the heat and simmer, stirring until thickened. Season and add the nutmeg.</li> <li>Preheat the oven to 180-190C/Gas Mark 4-5. Heat the oil in a large pan and cook the onion for 1-2 minutes or until soft.</li> <li>Add the lamb and warm through for 2-3 minutes. Add the broccoli and white sauce. Spoon into an oven-proof dish.</li> <li>Mix together the breadcrumbs and herbs, sprinkle over the lamb and bake in the preheated oven for 20-25 minutes until golden brown.</li> <li>Serve with mixed vegetables.</li> </ol>

Additional Information

  • Egg Free

  • Nut Free

  • Main Course

  • Meat

  • Make Ahead

  • broccoli

  • lamb

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