Sweet Lamb, Leek and Apricot Casserole

Before Christmas I found a great book in a charity shop called ‘One Pot’ that is just full of dishes cooked in – you guessed it – one pot. Casserole, stock pot, wok, bowl: the raw materials go in and then come out magically transformed. Love it.

I’d never cooked lamb before, and this casserole ended up being delicious (which pleased me greatly!). It’ll be my dish the next time I cook for friends.

Ingredients (serves 6-8)
  • 1  kilo of lamb, diced
  • 6 leeks, sliced
  • carrots (as you like)
  • 150 ml red wine
  • 300 ml chicken stock
  • 1 tablespoon tomato puree
  • 1 tablespoon sugar
  • 2 tablespoons freshly chopped mint (or a few teaspoons dried)
  • 115g dried apricots, chopped
  • salt and pepper
  • 1 tablespoon cornflour

How to make it

Preheat your oven to 180 celsius. Brown the lamb, then set it aside. Cook the leeks and the carrots together for 5 minutes or until the leeks are softening. Add the cornflour and stir in. Pour in the wine and stock and bring to the boil. Quickly stir in the sugar, tomato puree, mint, apricots and season to taste. Put the lamb back in the dish and bake for 1 1/4 hours. By this time the lamb will be on the way to being cooked, and the sauce will be sweet and toffeeish. If you want to do the potatoes separately, cook the lamb for 2 hours in total

I sliced and par boiled the potatoes I wanted for the top, so after the 1 1/4 hours of cooking I put the potatoes on top, pinched some butter over them and whacked the temperatue up to 220 celsius and cook until they’re browned – about half an hour. I might do the potatoes separately next time so I can be more in control of when it all comes together.

This dinner was delicious, and quite unique in its flavour. I was worried about the apricots, but the whole thing melded together and was just sweet and complimentary to the lamb, the sauce was almost toffee-ish. One to add to my folder of favourites.

One response to “Sweet Lamb, Leek and Apricot Casserole

  1. Pingback: Lamb Marinated in Balsamic Vinegar, Rosemary and Garlic « frolickingfoodie's Blog

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