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Lamb cutlet casserole

 47 ratings

Prep Time:10 mins

Cooking Time:60 mins

Serves:4 Adults


Lamb cutlet casserole

Lamb is often overlooked but it is a delicious meat, packed full of flavour, for a similar price to beef. Slow cooking really tenderises the meat and spreads the flavour throughout the dish.

About this recipe

Recipe adapted from 101+ Square Meals


  • 8 lean lamb cutlets
  • 2 large onions, peeled and sliced thickly into rings
  • 5 potatoes, peeled and thinly sliced
  • 5 carrots, peeled and thinly sliced
  • 275ml / ½ pint of vegetable stock
  • 1 dessertspoon of plain flour
  • 2 dessertspoons of Worcestershire sauce
  • 1 dessertspoon of vegetable oil
  • 1 teaspoon of dried mixed herbs
  • Salt and pepper, to taste


  1. Pre-heat the oven to 160°C / 325°F / Gas Mark 3
  2. Partially cook the potatoes in boiling water for 5 minutes and then slice thinly
  3. Heat the oil in a frying pan and cook cutlets over a low heat for 5 to 10 minutes until browned, turning once. Place on a warm plate
  4. Add the onions to the pan and cook gently for 2 to 3 minutes until browned
  5. Drain off all but 1 tablespoon of juice from the pan. Scatter the flour in the pan and cook for 1 minute stirring constantly
  6. Add the stock, Worcestershire sauce and mixed herbs. Cook until thickened. Season to taste

To assemble:

  1. Lightly grease a casserole dish. Lay half the potatoes and carrots on the base and then top with lamb cutlets. Pour over the thickened stock and onions. Lay the rest of the potatoes and carrots on top
  2. Cook in the oven for 45 minutes until cutlets are tender and the potatoes on the surface are golden

What you will need

  • Casserole dish
  • Chopping board
  • Chopping knife
  • Frying pan
  • Measuring jug(for liquids)
  • Saucepan
  • Vegetable peeler
  • Wooden spoon

Serving suggestions

Serve with boiled or roasted root vegetables like carrots or parsnips

"Cutting down on salt? Why not subsitute with fresh herbs or spices"

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