Lamb casserole

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Prep time:

Cook time:

Serves: 2

By Lillabet



  • 1 onion diced

  • 2 leek chopped chunky

  • 1 tbsp dried mint

  • 1 tbsp dried rosemary

  • 3 carrot chopped chunky

  • 3 carrot chopped chunky

  • 1 lamb neck steaks (1 to 2 per person)

  • 1 lamb stock

  • 1 tbsp plain flour


  1. Brown the lamb off in frying pan; once browned, place in slow cooker.
  2. Add carrots, leeks and onion into frying pan; cook for 5 mins until slightly softened.
  3. Add flour and stir through until veggies are coated.
  4. Add lamb stock and stir.
  5. Continue stirring and simmer until thickened to desired consistency (if you want it a little runnier add a little more stock).
  6. Add veggies and sauce to slow cooker.
  7. Add mint, rosemary, salt and pepper to slow cooker to taste.
  8. Stir thoroughly to mix ingredients.
  9. Put slow cooker on for a minimum of 3 hours.

Handy Hint

Use the natural fat of the lamb, rather than adding fat to the dish, to cook the veggies!

Additional Information

  • lamb

  • Make Ahead

  • Meat

  • Winter

  • Autumn

  • Spring

  • Easter

  • Main Course

  • Dairy Free

  • Egg Free

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Your comments

  • Lillabet 21/05/09 15:08

    This is a fab one if you are going to be out all day as you can prepare it the night before, set the slow cooker going in the morning and return home in the evening to a fab smell and a filling casserole! Excellent for the winter! This can also be done in the oven if you don't have a slow cooker. You don't have to have leeks and carrots, you can have whichever veggies you like and as many as you like, just make sure they are all chopped to roughly the same size and don't overfill your slow cooker!! You don't have to use lamb neck steaks you can use an equivalent quantity of stewing lamb or any cheap cut of lamb you like! I also find when using the slow cooker a thicker consistency sauce works better as it doesn't thicken much, if at all, in the slow cooker.