Lamb & Apple Casserole
Submitted by AlexisRose
British lamb and apple casserole layered with potatoes, onions, raisins, and Marmite broth, baked under a golden potato crust. A hearty one-pot meal with sweet-savory depth.
YIELD
4 servingsPREP
30 minCOOK
120 minREADY
150 minThis British lamb casserole is built in layers like a Lancashire hotpot, but with cooking apples and raisins tucked in among the potatoes and onions. The fruit adds a subtle sweetness that works beautifully against the rich, fatty lamb.
Marmite dissolved in hot water creates the braising liquid, and it’s doing serious work here. That concentrated yeast extract adds a deep, savoury umami backbone to the dish that plain stock or water can’t match. If you’ve never cooked with Marmite, this is a good place to start.
The layering order matters. Potatoes on the bottom absorb the lamb juices from above. Onions and apple go next with the raisins and meat, then more apple and onion, and finally potato slices on top. That top layer of potato crisps up golden and crunchy after you remove the lid for the final 20 to 30 minutes.
Middle neck of lamb is a tougher, cheaper cut that turns meltingly tender during the long, covered bake. Leaner cuts would dry out.
Kitchen Tips
- Slice the potatoes thin so they cook through evenly and the top layer crisps properly. Thick slices stay undercooked in the middle.
- Trim excess fat from the lamb but leave some. A bit of fat renders during baking and bastes the layers from within.
- Uncover for the last 20 to 30 minutes. This is what gives you the golden, crispy potato top. Skip it and the crust stays pale and soft.
Variations
- Pear swap: Replace the cooking apple with a firm pear for a sweeter, more fragrant fruit layer.
- Rosemary version: Add fresh rosemary sprigs between the layers instead of mixed herbs for a more pronounced herby flavour.
- Root vegetable base: Layer parsnips or turnips alongside the potatoes for extra earthiness.
Ingredients
Directions
Trim the excess fat from the lamb and cut into neat portions.
Slice onions thinly.
Peel and core apple and cut into thin slices.
Peel potatoes and rinse under cold water.
Slice thinly.
Cover base of a large casserole (about 3-pint size) with a layer of potato, followed by onions and apple.
Add raisins and meat then sprinkle with herbs and a shake of salt and pepper.
Top with remaining apple and onions then lastly with remaining potato slices.
Dissolve Marmite in the hot water and pour into a dish over vegetables and meat.
Dot top with small pieces of butter or margarine then cover with lid or aluminium foil.
Bake in centre of moderate oven (350 degree F) for 1½ hours.
Uncover and continue to cook for further 20 to 30 minutes or until potatoes are golden.
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