RECIPE: Soosie’s Lamb Casserole (274/366)

While at the Mother outlaw’s yesterday I noticed she had rather a lot of rosemary growing in one of her pots so decided to snip some of it!

Everyone knows that it goes well with lamb so the seed was sown for a Lamb Casserole for sunday dinner.

I had some leeks and carrots in the fridge and a bag of lamb chops in the freezer so all that was left was to chuck a few other ingredients into the pot for flavour.

To serve at least 4 hungry people..


  • 1 kilo Lamb – I use a value bag of frozen chops from Tesco. But any stewing lamb will be fine.
  • 2 or 3 Leeks – washed and sliced
  • 2 or 3 large Carrots – peeled and sliced
  • 1 tin chopped tomatoes
  • 1 to 2 tsp french mustard
  • 1 dessert-spoon Honey
  • half wine glass sweet (red) martini (mine was Aldi’s own label!)
  • half pint hot water
  • 2 tsps chopped rosemary
  • black pepper
  • salt


  • Brown lamb in frying pan, then transfer to a slow cooker (or large casserole dish – see alternative cooking method below)
  • Place vegetables on top of meat.
  • Pour tomatoes into frying pan to deglaze.
  • Stir in mustard, honey, wine, rosemary and hot water.
  • Bring to boil and season with salt and pepper.
  • Pour liquid over meat and vegetables.
  • Place lid on top and turn on.
  • Cook on high for 5 to 6 hours
  • ALTERNATIVELY – cook in a casserole dish in the bottom of a conventional oven on medium for 2 to 3 hours
  • Check seasoning at end of cooking time.
  • Serve with potatoes, pasta or noodles

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4 comments on “RECIPE: Soosie’s Lamb Casserole (274/366)

  1. looks delicious, long while since I have had lamb, love it but begrudge the money

  2. Looks yum, I never thought of adding martini

    • Sue says:

      I’d normally slosh in some red wine but didn’t have any left. Saw the martini and thought ‘ well that’s wine and herbs, it’ll do..’
      It was better and the smell as it was cooking was amazing..

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