Lamb Casserole

This lamb casserole is built for using up leftover roast lamb, and the technique of toasting the rice in butter before baking is what makes it special. Browning raw rice in a hot skillet with butter gives each grain a nutty, golden exterior that holds up during the long bake instead of turning to mush.

The lamb, mushrooms, canned tomatoes, and onions get a gentle 15-minute warm-up in beef stock before going into the casserole. Keeping the heat low during this step matters. Boiling would toughen the already-cooked lamb and make it stringy. You just want everything heated through and mingled.

A splash of Worcestershire sauce stirred into the mix adds that fermented, savory depth that bridges the lamb and tomatoes. It’s a small amount but it rounds out the whole dish, giving the broth a richer backbone than stock alone can provide.

Kitchen Tips

• Use veal stock instead of beef stock if you can find it. Veal stock has more body and a milder flavor that complements lamb without competing with it.
• Keep the casserole covered for the entire bake. The lid traps steam that the rice needs to absorb the stock and cook through evenly.
• Cut the lamb into uniform cubes so every bite has the same ratio of meat to rice and vegetables.

Variations

• Add a teaspoon of dried rosemary or thyme to the stock for a more herbaceous flavor that pairs naturally with lamb.
• Stir in a handful of frozen peas during the last 10 minutes of baking for color and sweetness.
• Replace the rice with pearl barley for a heartier, chewier grain that soaks up even more of the savory broth.