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Lamb and Chorizo Casserole Recipe Lamb and Chorizo Casserole Recipe

Lamb and Chorizo Casserole Recipe

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Batch cook this lamb casserole recipe and you’re set for the week. 

Preparation: 20 mins 
Cooking: 90 mins

Ingredients to serve 4

  • 800g boneless neck or shoulder of lamb, cubed
  • 100g spicy chorizo
  • 75g plain croutons or dried breadcrumbs
  • 2 cloves of garlic, peeled and chopped
  • 50ml dry white wine
  • 50ml wine vinegar
  • 1tbsp fresh oregano or thyme, chopped
  • ½ tbsp paprika
  • ½ tbsp ground cumin
  • 300ml stock
  • 1 bay leaf
  • salt and freshly ground black pepper
  • handful of flat-leaf parsley, chopped
  • To serve: mashed potatoes and steamed broccoli
  • Cut the chorizo into small slices, add to a large frying pan and heat gently. Turn up the temperature once the fat begins to melt. Using a slotted spoon transfer the browned chorizo to a large saucepan. Brown the meat on a high heat in the fat remaining in the frying pan. When the lamb has browned transfer it to the saucepan.
  • Meanwhile, place the croutons into a food processor with the garlic, white wine, vinegar, oregano or thyme, paprika and cumin.  Measure 100ml water and pour a little into the processor, blitzing until you have a smooth mixture.
  • Add this mixture to the saucepan along with the rest of the water, the stock and the bay leaf. Bring to the boil, cover and leave to simmer on a very low heat for 1½ hours.
  • Add the chopped parsley and season to taste.
  • Serve with mashed potatoes and sautéed spinach.

Recommend this recipe