Best Basil Lamb Casserole Recipes

BASIL LAMB CASSEROLE

Steps:

• In a large sauté pan, cook onions and ground lamb in olive oil, on medium high heat, stirring frequently, until onions are translucent and meat is cooked through. While cooking, season with salt and pepper. Set aside.
• Boil a couple of quarts of water in a large saucepan, add a teaspoon of salt. Add macaroni, reduce heat to simmer. Cook until al dente - firm, not soft.
• In a large casserole dish, lay down layers of the meat, tomatoes, macaroni, basil & mint leaves, and Parmesan. Top with Parmesan. Cook in oven for 25 to 30 minutes.

LAMB CASSEROLE

Steps:

• Preheat oven to 180°C.
• Lightly seal the lamb forequarter pieces with some oil in a large frying pan and then remove from the pan.
• Using same pan add onion, garlic and carrot and lightly fry until onions are clear.
• Add the tomato base (pasta sauce), stock and water and stir. Add oregano, salt and paper. Add the lamb forequarter pieces again and mix through.
• Remove from heat and transfer into casserole dish.
• Add peas.
• Add more water and tomato base (pasta sauce) if needed. The lamb forequarters should be almost covered.
• Bake in oven for at least two and a half to three hours at 180°C Check after one and a half hours, stir through, add water/base if necessary.
• Serve with boiled potatoes.

BRAISED LAMB WITH BASIL AND GARLIC STUFFING

Steps:

• When the lamb is boned, ask the butcher to remove the bones and crack them. Combine the bacon, garlic, parsley, and basil in a food processor or use a blender. Blend the ingredients to a fine puree. Sprinkle the lamb inside with salt and pepper. Spread the bacon mixture inside the lamb to fill it. If some of the stuffing oozes out, no matter. Sew up the lamb, tucking in torn pieces as necessary. Sprinkle the lamb all over with salt and pepper. Rub the lamb with any excess bacon and herb mixture. Place the lamb, fat side down, in a heavy casserole and arrange the bones around it. The lamb and bones should fit snugly inside the casserole. Brown the lamb on all sides and sprinkle onion and carrots around it. Cover and cook for about 5 minutes. Carefully pour off and discard all fat that has accumulated. Add the wine, tomatoes, salt and pepper. Cover and bring to the boil. Cook and bring to the boil. Cook over moderate heat for about 2 hours. Remove the lamb and strain the sauce into a saucepan. Bring to the boil and skim the surface as necessary to remove as much fat as possible. Cook the sauce down until it is properly concentrated and sauce-like. Slice the meat and spoon a little of the sauce over each serving.

LAMB CASSEROLE

Steps:

• Toss diced lamb in plain flour with salt& pepper.
• Heat oil in large frypan and cook lamb until brown.
• Remove from pan and set aside.
• Add garlic, onion, carrots, wine and bring to boil.
• Add beef stock, tomatoes, anchovies, chilli and basil, stir to combine.
• Return lamb to dish and bring to boil.
• Cover frypan and reduce heat to med-low (if it starts to stick to the bottom of the pan the temp is too high) and cook for 2 to 2 1/2 hours, stirring occasionaly.
• When cooked add diced olives and balsamic vinegar and simmer for 5 minutes.
• Serve with a side of your choice.
• My husband likes this served with mashed potato and green beans.

ITALIAN LAMB CASSEROLE

Steps:

• Turn a large oval slow cooker to HIGH (for 4 hours cooking) or LOW (for 8 hours cooking).
• Peel and cut the onions into 15mm cubes.
• Peel and chop the garlic finely, then put with the onion in a large non-stick fry pan with just enough olive oil to stop them from sticking and brown over medium heat until evenly coloured.
• Tip the onion and garlic mixture into the slow cooker.
• Peel then cut potatoes in quarters. Put the potatoes cut side down, on the onion and garlic mixture in the pan.
• Spoon the chopped tomatoes and juice from 1 can evenly over the potato layer. Sprinkle with the dried oregano, and the thyme if using, and half the salt and sugar.
• Either cook the lamb chops as they are or cut them in half, or cut into small pieces.
• Put the flour on a shallow plate. Turn a few pieces of meat at a time in the flour, then brown on each side in a little more olive oil in a hot frypan. Put the browned lamb on top of the potatoes.
• Spoon the tomatoes and liquid from the second can over the lamb, then sprinkle with the remaining salt and sugar and some pepper to taste.
• Cover and cook on HIGH (for 4 hours) or LOW (for 8 hours). Just before serving, chop the fresh herbs and stir them through the mixture. If the chops are whole or in large pieces it is easier to remove them with tongs so you can stir through the herbs.
• To serve, spoon the tomato mixture over the meat and potatoes. Serve with a green vegetable.