Prepare to embark on a culinary journey that will transport your taste buds to the rolling countryside of Britain with this show-stopping Lamb Red Wine and Rosemary Casserole. Imagine tender, fall-apart lamb bathed in a rich, aromatic red wine sauce, crowned with crispy herby potato stacks that promise to make your dinner guests swoon. This isn't just a meal; it's a gastronomic experience that combines rustic elegance with deep, complex flavors that will have everyone at your table begging for seconds.
Prep Time: 20 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 50 mins
Cuisine: British
Serves: 4 servings
Ingredients
- Lamb shoulder
- Red wine
- Rosemary
- Potatoes
- Butter
- Garlic
- Salt
- Pepper
Instructions
- Preheat your oven to 160°C (320°F). This will ensure that your casserole cooks evenly and thoroughly.
- In a large, heavy-based casserole dish, heat a tablespoon of butter over medium heat. Once melted, add the lamb shoulder, seasoned with salt and pepper. Brown the lamb on all sides for about 5-7 minutes. This step is crucial for developing flavor.
- While the lamb is browning, peel and finely chop 2 cloves of garlic. Once the lamb is browned, remove it from the dish and set it aside on a plate.
- In the same casserole dish, add the chopped garlic and sauté for 1-2 minutes until fragrant. Be careful not to let it burn.
- Pour in 500ml of red wine, scraping the bottom of the dish to deglaze and incorporate all the flavorful bits stuck to the bottom. Bring the wine to a gentle simmer.
- Add 2-3 sprigs of fresh rosemary to the wine, along with the browned lamb shoulder. Cover the casserole dish with a lid and transfer it to the preheated oven.
- Let the casserole cook in the oven for about 1 hour and 15 minutes. The lamb should be tender and easily pull apart with a fork when done.
- While the lamb is cooking, prepare the herby potato stacks. Peel and thinly slice 4 medium-sized potatoes using a mandoline or a sharp knife, aiming for even slices.
- In a bowl, melt 50g of butter and mix in 1 tablespoon of finely chopped fresh rosemary, salt, and pepper. Toss the potato slices in this mixture until they are well coated.
- After the lamb has cooked for about 1 hour, remove it from the oven and carefully take off the lid. Arrange the potato slices in stacks on top of the lamb in the casserole dish. You can create a spiral or layered effect for visual appeal.
- Cover the casserole dish again and return it to the oven for an additional 30 minutes, allowing the potatoes to cook and become crispy on top.
- Once the cooking time is up, remove the casserole from the oven. Let it rest for 10 minutes before serving. This will help the flavors meld together.
- Serve the Lamb Red Wine and Rosemary Casserole with the herby potato stacks on the side. Garnish with additional fresh rosemary if desired. Enjoy your hearty, comforting meal!
Tips
- Choose the Right Cut: Use lamb shoulder for maximum tenderness and flavor. Its marbling ensures a moist, succulent result.
- Wine Matters: Select a full-bodied red wine like Cabernet Sauvignon or Syrah that you'd enjoy drinking. The quality of wine directly impacts the sauce's depth.
- Low and Slow is the Way: Cooking at a low temperature (160°C/320°F) ensures the lamb becomes meltingly tender without drying out.
- Browning is Key: Take time to properly brown the lamb before braising. This step develops rich, caramelized flavors that are fundamental to the dish.
- Potato Perfection: Use a mandoline for even potato slices to ensure uniform cooking and a beautiful presentation.
- Let it Rest: Always allow the casserole to rest for 10 minutes after cooking. This helps the meat reabsorb juices and makes it even more tender.
- Fresh Herbs Make a Difference: Use fresh rosemary if possible. The aromatic oils will elevate the entire dish's flavor profile.
Nutrition Facts
Calories: 638kcal
Carbohydrates: 38g
Protein: 34g
Fat: g
Saturated Fat: 15g
Cholesterol: 120mg
