Lamb Stew Casserole

10 Reviews Add a Pic
  • Prep

    25 m
  • Cook

    1 h
  • Ready In

    1 h 25 m
Elizabeth Sarah
Recipe by  Elizabeth Sarah

“Everything you'd get in lamb stew... just not in stew form!”

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Adjust Servings

Original recipe yields 6 servings



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Trim excess fat from the lamb chops and place them into a greased 2 quart casserole dish. Cover the lamb with a layer of sliced onion, then sprinkle with 1/3 of the parsley, salt and pepper. Cover the onions with the sliced carrots, then sprinkle with another 1/3 of the parsley, salt and pepper. Cover the carrot layer with a layer of potatoes, and sprinkle with remaining parsley, salt and pepper. Add enough cold water to fill the dish halfway.
  3. Bake, covered, for 30 minutes in the preheated oven, then remove the cover and continue to bake for an additional 30 minutes.

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Reviews (10)

Rate This Recipe


Nothing special. One hour of cook time was enough to cook the lamb, but the carrots and potatoes were still hard. I used the juice to make gravy, but still not great. Won't make it again.



I think I did something wrong. I "thought" I followed the directions exactly, but I ended up with so many veggies that it didn't fit in the casserole dish (the size stated in the recipe). Once I got everything as closely put together as possible to what the recipe called for and cooking it (for longer than stated) I tasted fine. I might make it again, but I'd definitely make some changes to the recipe.



My husband and I enjoyed this recipe. Very easy to prepare and tastes great! Thanks.. GCB

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Amount Per Serving (6 total)

  • Calories
  • 454 cal
  • 23%
  • Fat
  • 23.9 g
  • 37%
  • Carbs
  • 36.4 g
  • 12%
  • Protein
  • 23.2 g
  • 46%
  • Cholesterol
  • 82 mg
  • 27%
  • Sodium
  • 278 mg
  • 11%

Based on a 2,000 calorie diet



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Lamb and Asparagus Stew


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Lamb Stew with Butternut Squash