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lamb and mint casserole in cooking dish ready to serve.
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Minted Lamb Casserole with Dumplings

Minted Lamb Casserole with fluffy dumplings is a fantastically comforting dinner that’s filled with flavour, nutrition, and warmth. Perfect for busy midweek dinners or using up leftover lamb.
Course Dinner
Cuisine British
Keyword casserole, Dutch Oven, lamb and mint, winter recipes
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 6
Calories 704kcal
Author Donna

Ingredients

For the Lamb and Mint Casserole:

  • Cooking Spray or a splash of oil
  • 500 g Diced Lamb
  • Pinch Salt and pepper
  • 2 Cloves Garlic Crushed
  • 1 Red Onion Finely Diced
  • 500 g Chantenay Carrots Topped, tailed, and scrubbed
  • 700 g White Potatoes Peeled and chopped into large chunks - something like Maris piper
  • 500 g Swede Peeled and chopped into large chunks
  • 1 Lamb Stock Cube
  • 3 Tablespoons Mint Sauce
  • 1 Tablespoon Horseradish

For the Dumplings:

  • 150 g Self Raising Flour
  • 75 g Suet
  • 3 Tablespoons Cold Water

Instructions

To make the Minted Lamb Casserole:

  • Preheat the oven to 140 degrees (fan-assisted).
  • Gently heat 10sprays of cooking spray or 1tbsp of oil on the hob in a large ovenproof dish.
  • Fry the onion and garlic for 5 minutes until soft and fragrant.
  • Add the lamb and a pinch of salt and pepper and stir until lightly browned.
  • Tip in the carrots, potatoes, and swede.
  • Pour over enough water to cover.
  • Sprinkle in the lamb stock cube, and stir through the mint sauce and horseradish.
  • Stir thoroughly and bring to the boil.
  • Remove from the heat and place in the oven.
  • Cook for 2 hours and 30 minutes.

To make the Dumplings:

  • Mix the suet and flour in a mixing bowl.
  • Make a well in the centre and add 3 tablespoons of cold water.
  • Carefully mix into a firm, but pliable dough, adding a little more water if you need to.
  • Roll into 6 balls.
  • Once the casserole has cooked for 2 hours and 30 minutes, remove from the oven and stir well.
  • Gently place the dumplings on top, pressing lightly so that the bottom half sinks into the casserole slightly.
  • Cook for a further 30 minutes before serving.

Notes

  • Less lamb is fine – use what you’ve got!
  • Chantenay carrots can be swapped for chopped big carrots.
  • 500g is roughly half a large swede.
  • The dumpling recipe makes 4 large, 6 medium, or 8 small. If you are making them smaller, they won’t need as long to cook – try 20 minutes.
  • If your casserole is dry at any point (especially when you add the dumplings, as they absorb liquid) stir through a cup of water.
  • If you like your dumplings very light and fluffy, cover the cooking dish with a lid, or foil once they’ve been added to the casserole. If you want the outsides to be slightly browned, bake uncovered.
  • I use a cast-iron dish like this (affiliate link).