Lamb and cherry casserole

    2 hours 30 min

    This decadent lamb casserole with tart cherries finds the perfect balance between rich and tart. This dish can be made in advance and reheated.


    Buckinghamshire, England, UK
    6 people made this

    Serves: 4 

    • 225g (8 oz) streaky bacon, chopped
    • 15g (1/2 oz) butter
    • 1.4kg (3 lb) boneless leg or shoulder of lamb, cubed
    • 1 onion, sliced
    • 1 carrot, sliced
    • 1 stick celery, sliced
    • 1 garlic clove, crushed
    • 600ml (1 pt) full-bodied red wine
    • 1 teaspoon clear honey
    • 1 bouquet garni
    • salt and freshly ground black pepper, to taste
    • 450g (1 lb) sour red cherries, stoned

    Prep:15min  ›  Cook:2hr15min  ›  Ready in:2hr30min 

    1. Preheat the oven to 150 C / Gas 2.
    2. In a large pan over medium heat, fry the bacon for 5 minutes until browned. Add the butter and cook the lamb until browned, an additional 5 minutes. Transfer to a casserole dish.
    3. In the bacon and lamb fat, cook the onion, carrot, celery and garlic until tender. Pour in the wine, honey and seasoning and transfer into casserole dish. Cover.
    4. Bake in the oven for 2 to 2 1/2 hours. Thirty minutes before the end of cooking, stir in the cherries.


    If you don't have a bouquet garni, substitute 1/2 teaspoon mixed herbs and a sprig of rosemary.

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