Do those words “One Pot” grab you like they do us? For busy parents, one pot meals are the ultimate convenience food – an entire meal in one dish means that there is very little to clear up afterwards!
Today’s recipe is for a nourishing and warming one pot lamb casserole for your baby, although – like many of our recipes – it’s tasty enough for everyone in the family to share.
We write this recipe today with some nostalgia because lamb is a meat we don’t see very often here in the Bahamas, but one we used to eat regularly when we lived in England. Having bemoaned the lack of lamb here to others, we find that it’s not a particularly popular meat in America either – which we can’t help finding surprising as it’s so VERY yummy!
So… if lamb does not regularly appear on YOUR menu, we really recommend giving this recipe a try right along with your little one. We’re sure it will convert you into lamb-lovers like us and we hope you and your tiny diners enjoy it.
This recipe is ideal from around 7 months of age. It can be easily pureed (using the cooking liquid inside the casserole to thin it if necessary), or mashed/chopped according to your baby’s preference. It also freezes very well for up to one month, so it’s a great make-ahead meal if you like to fill your freezer in advance.
To Make a One Pot Lamb Dinner for Baby You Will Need…
4 tbsp olive oil
1 medium onion, sliced thinly
2 leeks (white part only) sliced thinly
2 lb lamb, cubed
2 garlic cloves, crushed
1/2 tsp freshly ground black pepper (optional)
2 tbsp barley (preferably hulled, but pearled will work well too if it’s all that’s available)
4 medium Yukon Gold potatoes (or other waxy potato), peeled and sliced thinly
10 fl oz (1 1/4 cups) lamb stock (you can use chicken or beef stock instead if necessary)
1 tsp fresh thyme, chopped
Preheat the oven to 350 deg F (170 deg C).
Grease an oven-proof casserole dish.
Heat the oil in a large frying pan/skillet and cook the onion, leek and garlic for several minutes over a low heat until tender.
Remove with a slotted spoon and set aside.
Add the cubed lamb (and a little more oil if the pan is dry) and brown all over. Remove and set aside with the leek/onion mixture.
Layer the bottom of the dish with half the sliced potatoes, then put the lamb on top.
Add the onion/leek mixture, black pepper, then the barley.
Layer the rest of the potatoes on top, then pour the stock over them.
Sprinkle the dish with thyme and bake, covered, for 2 hours.
Remove the cover, dot with a little butter and bake for a further 30 mins until golden.
Note: You will probably need to season the adults’ portions with some salt.