Lamb and Carrot Casserole

May 11, 2023May 11, 20230 15

Luscious Lamb and Carrot Casserole recipe for a wholesome dinner

by The Chefin Main

Prep

20 min

Cook

2 hours 15 min

Ready In

2 hours 35 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

489

Sugar

Fat

29g

If you're looking for a simple and hearty meal for dinner tonight, look no further than this Lamb and Carrot Casserole recipe. Made with tender chunks of lamb, sweet carrots, and wholesome barley, this casserole is a delicious and comforting meal that will satisfy your hunger and warm you up on a chilly night. Plus, it's easy to make and can be customized to your liking with your favorite herbs and spices.

Instructions

1.	Preheat oven to 375°F.
2.	In a large pot, bring beef stock to a boil over high heat.
3.	Add lamb, onion, carrots, and celery to the pot, then reduce heat to medium-low and simmer for 10 minutes.
4.	Add barley, salt, and pepper, and simmer for an additional 5 minutes.
5.	Transfer the mixture to a large casserole dish, cover, and bake in the preheated oven for 2 hours, or until the lamb is tender and the barley is cooked through.

PROS

This Lamb and Carrot Casserole is a one-pot meal that is easy to make and requires only a few simple ingredients.

The combination of the tender lamb, sweet carrots, and hearty barley make for a filling and satisfying meal.

CONS

This casserole is a bit high in calories and fat, so it should be enjoyed in moderation as part of a balanced diet.

Also, the lamb needs to be cooked for a long time, which may not be suitable for those who are short on time.

HEALTH & BENEFITS

This casserole is rich in protein, fiber, and vitamins, making it a nutritious meal option.
The lamb is a good source of protein, iron, and vitamin B12, while the carrots are packed with beta-carotene, vitamin A, and antioxidants.
The barley is rich in fiber, which can help promote digestive health and keep you feeling full.

	1 quart beef stock
	1 1/2 lbs stewing lamb
	1 large onion
	1 lb carrot
	3 stalks celery
	1/2 cup pearl barley
	salt and pepper