Description
Cozy up with this comforting fall dish. Tender lamb, rich gravy, and fluffy mashed potatoes—perfection!
Ingredients
Units
Scale
- 1 lbs (454 g) lamb loin or shoulder
- 2 tbsp worcestershire sauce
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 2 lbs (907 g) Yukon Gold potatoes
- 1/2 cup (118 ml) milk
- 2 tbsp half and half
- 1/4 tsp pepper
Instructions
- Preheat broiler to high.
- Trim and chop lamb into bite-sized pieces; place in a medium bowl. Add 1/2 tsp salt, 1/4 tsp black pepper, and Worcestershire sauce. Toss to combine and set aside.
- Place chopped potatoes in a medium pot. Fill with cold water, cover, and bring to a boil over high heat. Reduce heat to medium-high, and simmer uncovered for 15–20 minutes, or until potatoes are fork-tender.
- While potatoes cook, heat a large Dutch oven over medium heat. Add olive oil and heat for 1–2 minutes.
- Stir in onions and carrots with 1/2 tsp salt. Cook for 12–15 minutes, stirring occasionally, until softened.
- Add garlic and cook 1 minute more.
- Remove vegetables and place in a medium bowl.
- Increase heat to medium-high. Reserve marinade; add lamb to Dutch oven and brown on all sides.
- Place cooked lamb in the bowl with vegetables. Reduce heat to medium.
- Mix red wine with reserved marinade and add to Dutch oven.
- Whisk bottom of pan to remove brown bits.
- Cook over medium heat until wine is reduced by half.
- Add 2 tbsp butter to red wine; swirl to melt, then whisk in flour. Cook for 2–3 minutes, stirring constantly.
- Slowly pour in beef stock, whisking constantly until smooth. Bring to a simmer and cook for 3 minutes to thicken.
- Add lamb and vegetables to gravy. Add tarragon, 1/4 tsp pepper, and peas. Season with salt to taste.
- Keep mixture warm over low heat while making mashed potatoes.
- Mash potatoes using a hand masher or stand mixer. Add milk, half-and-half, 4 tbsp butter, and 1/4 tsp salt.
- If broiling in a glass casserole dish, transfer lamb and vegetable mixture to the bottom. If using a Dutch oven, scrape down sides to prevent burning.
- Cover lamb and vegetable mixture with mashed potatoes, smoothing the top.
- Broil uncovered for 8–10 minutes, or until potatoes brown. Check at 5 minutes and rotate to prevent burning.
- Allow to cool for 5–10 minutes before serving.
Notes
- For richer flavor, use bone-in lamb shoulder instead of loin.
- To make ahead, prepare the lamb and vegetable mixture a day in advance and store separately from the mashed potatoes. Combine and broil just before serving.
- If you don’t have half-and-half, use whole milk or heavy cream for the mashed potatoes.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Braising
- Cuisine: British
Nutrition
- Serving Size: 1.5 cups
- Calories: 600
- Sugar: 5
- Sodium: 700
- Fat: 35
- Saturated Fat: 15
- Unsaturated Fat: 15
- Carbohydrates: 50
- Fiber: 5
- Protein: 40
- Cholesterol: 150