Italian Lamb Casserole with Warm Salad

Gino D`Acampo makes a fragrant and flavoursome lamb casserole, slow-cooked the Italian way
By Gino D'Acampo
Italian Lamb Casserole with Warm Salad
  • Rating:
  • Serves: 4
  • Cook Time: 1 hour 50 minutes
  • Prep Time: 45 minutes plus marinating
  • Effort: easy


  • 400 g lamb steaks, cut into 2cm cubes
  • 4 tbsp finely choppedleaves rosemary
  • 8 tbsp finely chopped mint leaves
  • 5 tbsp olive oil
  • 3 tbsp white wine vinegar
  • 3 tbsp honey
  • 1 tsp sea salt and freshly ground black pepper
  • 2 large onions, cut into 2cm cubes
  • 100 g button mushrooms
  • 3 sticks celery, cut into 2cm cubes
  • 175 ml red wine
  • 175 ml water

For the salad

  • 3 courgettes, finely sliced
  • 2 carrots, finely sliced
  • 2 leeks, finely sliced
  • 5 tbsp olive oil
  • 6 tbsp pine kernels, toasted


1. Place the lamb into a bowl and add the rosemary, mint, vinegar, and honey. Season with salt and freshly ground black pepper and transfer to the fridge for about 4 hours, to marinate.

2. Pour the oil into a large casserole and fry the onion, mushrooms, celery and potatoes for about 5 minutes, until softened.

3. Add the lamb and marinade and cook for a further 2 minutes.

4. Add in the wine and the water and cook for about 2-3 minutes, until the wine has evaporated. Season with salt and pepper; cover the pot with the lid and leave to cook on a low heat for about 1 hour and 30 minutes, stirring occasionally.

5. While the casserole is cooking, prepare the salad. Pour the olive oil into a saucepan and fry the sliced vegetables for about 2 minutes, until just tender.

6. Stir in the pine nuts and season with salt and pepper.

7. Pile the warm salad into the middle of 4 dinner plates and spoon some of the lamb casserole into the middle. Serve straight away.

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