New England Lamb Bake

Savor the comforting flavors of a classic *New England Lamb Bake*, a hearty one-pot wonder that brings tender lamb shoulder and rustic root vegetables together in a richly seasoned broth. This easy-to-follow recipe highlights succulent boneless lamb seared to golden perfection, paired with wholesome layers of carrots, parsnips, and russet potatoes, all infused with fresh herbs like thyme and rosemary. A splash of red wine (optional) and a roux-based beef stock add a luscious depth to the dish, making it a truly satisfying meal for cozy gatherings or family dinners. With a hands-off bake time in the oven, this savory lamb casserole is perfect for home cooks seeking comfort food with minimal effort. Serve it hot and enjoy a warm, flavorful taste of New England!

Nutriscore Rating: 69/100

Prep Time:25 mins

Cook Time:120 mins

Total Time:145 mins

Servings: 6

Ingredients

• 2 pounds boneless lamb shoulder
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 onion, diced
• 4 garlic cloves, minced
• 3 carrots, peeled and cut into chunks
• 2 parsnips, peeled and cut into chunks
• 4 russet potatoes, peeled and cut into chunks
• 6 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 bay leaf
• 3 cups beef stock
• 0.5 cups red wine (optional)
• 2 tablespoons all-purpose flour

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Season the lamb generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

Step 3

Heat 1 tablespoon of olive oil in a large ovenproof skillet or Dutch oven over medium-high heat. Sear the lamb on all sides until browned, about 3 minutes per side. Remove from the skillet and set aside.

Step 4

Lower the heat to medium and add the remaining tablespoon of olive oil to the skillet. Sauté the diced onion until softened, about 5 minutes. Add the minced garlic and cook for another 1 minute until fragrant.

Step 5

Sprinkle the flour over the onions and garlic, stirring well to form a light roux. Cook for 2 minutes.

Step 6

Slowly pour in the beef stock and red wine (if using), whisking constantly to prevent lumps. Bring the mixture to a simmer and allow to thicken slightly, about 3 minutes.

Step 7

Add the carrots, parsnips, and potatoes to the skillet, layering them evenly. Nestle the browned lamb on top of the vegetables.

Step 8

Tuck the thyme, rosemary, and bay leaf around the lamb and vegetables. Sprinkle with the remaining teaspoon of salt and 1/2 teaspoon of black pepper.

Step 9

Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.

Step 10

Bake for 2 hours, checking halfway through to ensure the liquid hasn’t evaporated too much. If needed, add a splash of water or stock.

Step 11

Once the lamb is tender and the vegetables are fully cooked, remove the skillet from the oven. Discard the herb sprigs and bay leaf.

Step 12

Slice or shred the lamb as desired. Serve hot, spooning the vegetables and savory broth alongside for a complete meal.

Nutrition Facts

Serving size	3089.4 grams (3089.4g)

Amount per serving	% Daily Value*
Calories	3560

Total Fat 213.40g	274%
Saturated Fat 78.10g	391%
Polyunsaturated Fat 2.70g
Cholesterol 680mg	227%
Sodium 8301mg	361%
Total Carbohydrate 212.80g	77%
Dietary Fiber 33.50g	120%
Total Sugars 35.30g
Protein 193.20g	386%

Vitamin D 0IU	0%
Calcium 498mg	38%
Iron 24mg	131%
Potassium 7266mg	155%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.2%

Protein: 21.8%

Carbs: 24.0%