Sherry Lamb Casserole


  • 2 pounds lean lamb, cubed
  • 4 tablespoons butter, divided
  • 3 tablespoons brandy
  • 1 pound small white onions
  • 1/4 pound carrots, cut up
  • 1/4 pound turnips, cut up
  • 1/4 pound mushrooms, cut up
  • 1/4 pound green beans, cut up
  • 2 tablespoons flour
  • 2 tablespoons tomato paste
  • 1 1/2 cups beef broth
  • 3/4 cup Holland House Sherry Cooking Wine
  • 2 tablespoons chopped fresh dill weed


  1. In 12-inch skillet, sauté lamb in 2 tablespoons of the butter.
  2. Heat brandy; ignite over meat. Place meat in 3-quart casserole.
  3. Sauté vegetables in remaining 2 tablespoons butter. Stir in tomato paste and flour; add broth and wine. Cook, stirring constantly, until mixture thickens. Cook 5 minutes.
  4. Combine with lamb in casserole. Sprinkle with chopped dill.
  5. Cover; bake for 1 1/4 hours in 350 degrees F oven, or until meat and vegetables are tender.
  6. Serve or freeze.

Yield: 6 servings

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