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Photo of Red wine lamb casserole by WW

Red wine lamb casserole

Total Time
1 hr 55 min
15 min
1 hr 40 min
Got leftovers? Lucky you! Stews and casseroles taste even better the next day because the flavours meld and intensify.


Lamb leg steak, raw

400 g, fat trimmed (buy 500g)

Plain flour

1 tbs

Olive oil

1 tbs


8 whole, peeled

Beef stock

1 cup(s), (250ml)

Red wine

160 ml, (dry)

Fresh thyme

1 tbs

Fresh flat-leaf parsley

10 tsp, (2 sprigs)

Dried bay leaf

1 whole

Baby carrot

12 individual, (1 bunch) peeled


600 g, unpeeled, chopped

Reduced fat oil spread

2 tsp

Skim milk

¼ cup(s), (60ml)


  1. Place lamb in a large bowl. Sprinkle with flour and season with salt and freshly ground black pepper. Toss to coat.
  2. Heat half the oil in a large flameproof casserole dish over medium-high heat. Cook lamb, turning, in batches, for 4–5 minutes or until browned. Transfer to a plate.
  3. Heat remaining oil in same dish over medium heat. Add eschalots and cook, stirring, for 5 minutes or until golden. Return lamb to dish with stock, wine, 3 thyme sprigs, parsley and bay leaf and bring to the boil. Reduce heat and simmer, covered, for 45 minutes. Add carrots and ½ cup (125ml) water and simmer, covered, for 20 minutes. Remove lid and simmer for 15 minutes or until lamb is tender and sauce has slightly thickened.
  4. Meanwhile, boil, steam or microwave potatoes until tender. Drain. Mash in a large bowl with spread and milk until smooth. Season with salt and freshly ground black pepper. Serve casserole with mash and a thyme sprig.


SERVING SUGGESTION: Steamed green beans and baby peas.Casserole (without mash) suitable to freeze for up to 3 months.