Mr Foodie loves his leeks. A much-neglected vegetable and one, which you will see from the recipes on the British Leeks website above, is a versatile veggie. Sweetening up many a dish. This lamb casserole is easy to make. A one pot wonder for me. Cook the lamb then add in the other ingredients and cook. I cooked this in a casserole dish and placed in the oven, however, I think this would work in a slow cooker (Crockpot) as well.
I tweaked the recipe slightly by adding my potatoes to the casserole to soak in the juices and well who doesn’t love a tasty tattie!? With or without the potatoes, this is a delicious meal.
Try making this dish the day before, as it tastes even better then next day once all the flavours have been given time to develop.
- 1.1kg boned lamb shoulder, diced into 2" pieces
- 400-450g leeks, trimmed and sliced
- 4 cloves garlic, peeled and crushed
- 1 heaped tbsp nigella seeds
- 1 heaped tbsp wholegrain mustard
- 500ml chicken or lamb stock
- Large handful of flat leaf parsley, chopped
- Preheat the oven to 160C / Gas Mark 3
- Heat a little oil in a large casserole pan and brown the diced lamb in batches, seasoning with salt and pepper as you go.
- Make sure you brown the pieces on all sides, to give plenty of flavour, adding more oil as you need it.
- Keep to one side.
- Once all of the lamb is browned, add the sliced leeks to the same pan and cook for 2-3 minutes over a moderate heat, stirring.
- Add the garlic and nigella seeds and turn the heat down, to cook the leeks as gently as possible. Cover with a lid and cook for 10 minutes, being careful not to let the leeks stick to the bottom of the pan and burn.
- Stir and cook for a further 5 minutes.
- Return the lamb to the pan along with the wholegrain mustard, parsley and stock.
- Stir well, season with salt and pepper and bring to a gentle simmer.
- Return the lid to the pot and place in the centre of the oven for 1 ½ hours.
- At this point, taste the casserole, checking to see if the lamb is tender.
- If not, return to the oven for a further 30 minutes.
- Finally, taste and adjust the seasoning if needed.
- Serve with mashed or new potatoes.
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