Lamb Cassoulet, using Le Creuset Cast Iron Cookware

April 05, 2016

Every time we use a new item of Le Creuset cookware for the first time, we realise just how wonderful it makes food taste!  We have made this casserole, many times before, but always in a standard casserole dish. With the change in season to Autumn, and the desire to move from BBQ's to warming, hearty meals, we tried our favourite casserole, using Le Creuset cast iron casserole dish in satin black (also available in cool mint and cerise red).  The results were incredible - even cooking, beautiful flavours like we had never tasted before & visually impressive. We can not recommend their cast iron cookware enough - creating chef like, professional style meals so easily. See our full range of Le Creuset cookware, including the cast iron casserole in cool mint or satin black. This is an iconic cookware item - the perfect gift for a birthday for a mother or daughter, an engagement or wedding gift idea, or a stylish Christmas gift.

Lamb & Vegetable Cassoulet

500g lamb shoulder, cut into pieces

1 onion, diced

2 cloves garlic, diced

1 Tablespoon grated ginger

1 large parsnip, peeled & cut into cubes

1 large courgette, sliced thickly

1 capsicum, sliced

3 large mushrooms, sliced thickly

salt & pepper, to taste

lemon zest, from 1 lemon

1 bay leaf

red wine, about 1/2 cup

1-2 teaspoons of thyme & oregano

1/2 - 1 cup chicken or vegetable stock (or water)

1/2 tin of tomatoes (we used left over homemade tomato pasta sauce)

lemon juice

3 Tablespoons natural thick yoghurt

1/3 cup fresh, chopped coriander

rice for serving 

1. Set the oven temperature to 180 degrees celcius.
2. Place your Le Creuset cast iron casserole dish on a hot cooking element and fry the onion, garlic and ginger in 1 Tablespoon of oil.  Saute until the onion is clear and cooked through.
3. Add the lamb pieces to the saute mixer and brown, quickly and evenly.
4. Add the vegetables, quickly toss in the saute mixer for 1-2 minutes, then add the red wine, bay leaf, lemon zest, salt & pepper, & oregano & thyme.  Allow the alcohol in the red wine to evaporate by having the mixture at a hot temperature (but not burning). This takes about 2-3 minutes.
5. Add the tin of tomatoes, the chicken stock or hot water.  Mix gently, allow to heat up before placing the lid on the casserole dish. Place the casserole dish in the oven for about 35 mins.
6. Remove the casserole dish from the oven, and add the juice of half a lemon, coriander & the yoghurt to the casserole.  Place the casserole dish, without the lid, back in the oven. Cook for a further 5-8 minutes. it should  have a nice caramelised appearance on the top of the casserole meat & veges with a thick & fragrant sauce.
7. Sit for 3-5  minutes, add extra coriander to the top & serve with cooked Basmati rice.

 

  

In a future recipe blog, we will prepare a Chicken Casserole, using Le Creuset casserole dishes and The Herb & Spice Mill black satin glaze for a rich, French style casserole, perfect for a cold winter's night.

For a range of Le Creuset Cast Iron Casseroles & other Le Creuset kitchenware, go to the Le Creuset Collection.

 

 

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