New England Lamb Bake Recipe
New England Lamb Bake is the slow-cooked one-pot meal that rewards patience with something exceptional — tender cubes of lamb shoulder braised with carrots, leeks, sweet peas, and thinly sliced golden potatoes in a rich brown gravy that thickens and deepens as everything cooks together. This is the kind of meal that fills the house with an aroma that makes everyone come to the kitchen asking when dinner will be ready.
Ingredients
2 cups Water, divided
1 pkg Pioneer® Brown Gravy Mix
2 tbsp Olive oil
2 lb Boneless lamb shoulder, 1-inch cubes
2 tsp Kosher salt
1 tsp Freshly ground black pepper
1 Yellow onion, finely chopped
2 cloves Garlic, minced
1 cup Carrots, diced
1 cup Frozen peas
1 Leek, cleaned and sliced
4 large Yellow potatoes, peeled and thinly sliced
Chopped fresh thyme, for garnish
Chopped fresh parsley, for garnish
This New England Lamb Bake uses Pioneer Brown Gravy Mix to build the rich, velvety braising sauce that gives every piece of lamb, carrot, and potato in this hearty one-pot dish its deeply satisfying, slow-cooked flavor.
Instructions
- Make the Brown Gravy
Preheat conventional oven to 350°F. Boil 1 1/2 cups water in a small saucepan over high heat. Meanwhile, whisk together Pioneer Brown Gravy Mix with 1/2 cup water until no lumps remain. Pour gravy mixture into boiling water, whisking vigorously until smooth. Set aside to cool.
- Sear the Lamb
Heat oil in a large skillet over medium-high heat. Season lamb with salt and pepper. Sear lamb in an even layer, making sure not to crowd the pan. Cook until all sides are golden-brown, about 6-8 minutes. Once browned, remove lamb from skillet and set aside.
- Sauté Aromatics and Combine
In the same skillet, add onion and cook until tender, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Return lamb to skillet along with gravy, carrots, peas and leeks.
- Top with Potato Slices and Bake
Transfer mixture to a lightly greased baking dish. Evenly shingle top of casserole with potato slices. Cover and bake until potatoes are tender, about 45 minutes. Uncover and bake until potatoes are golden-brown and crisp, an additional 20-25 minutes.
- Rest, Garnish, and Serve
Remove from oven and allow casserole to cool for at least 10 minutes. Garnish with fresh thyme and parsley, and serve.
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