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Lemony Lamb Casserole

  • 20 minutes
  • 1 hour
  • 5-6
Lemony Lamb Casserole

Casseroles should not be seen as time-consuming - they need next-to-no prep and just simmer along. The flavours here are a very intriguing combination. Serve this casserole with a sprinkling of fresh herbs such as parsley.


  • 1.4 kg boned, trimmed lean lamb
  • 1 onion, peeled and cut into wedges
  • 2-3 stalks celery, sliced
  • 1 each red and yellow pepper, chopped
  • grated rind and juice of 2 lemons
  • 2 1/2 cups beef or chicken stock
  • 2-3 tablespoon each chopped fresh parsley and oregano (or use 1 teaspoon dried)
  • 10-12 black olives
  • 4 tablespoon rolled oats (optional)


  1. Cut lamb into 2cm cubes and brown in a little hot oil. This is best done in small batches so the lamb does not stew.
  2. Add the onion, celery, peppers, lemon rind and juice, stock and oregano. Season well with salt and pepper.
  3. Cover and cook at 180°C for 1 hour.
  4. Stir in the olives and rolled oats, if using. Continue to cook uncovered for a further 30 minutes. This is piquant and tasty with rolled oats slightly thickening the juices.

Cooks Tips

- Lamb cuts for slower cooking include forequarter, leg chops, shoulder chops and lamb mince.

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