Lamb and courgette casserole recipe

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Preparation Time20 mins
Cooking Time1 hours 30 mins
Cost RangeCheap

A tasty lamb casserole with courgettes, rosemary and tomatoes. This is a real winter warmer that's also low in fat.


  • 30ml (2tbsp) olive oil
  • 900g (2lb) lamb neck fillet, cut into chunks
  • 1 large onion, roughly chopped
  • 1 x 700g bottle chunky passata (or 2 x 400g cans chopped tomatoes)
  • 15ml (1tbsp) tomato purée
  • Few fresh rosemary sprigs
  • 1tsp sugar
  • 2 large courgettes, trimmed and sliced
  • Boiled and buttered potatoes, to serve
  • Fresh rosemary sprigs, to garnish




  1. Preheat the oven to 180°C, 350°F, gas mark 4. Heat the oil in a large frying pan and fry the lamb in batches over a high heat until browned all over. Transfer to a casserole dish.
  2. Add the onion to the pan and fry for 5-6 mins until lightly browned, then stir in the passata, tomato purée, rosemary and sugar. Bring to the boil then pour over the lamb. Season with salt and freshly ground black pepper, then cover and cook for 1 hr.
  3. Stir the courgettes into the casserole and cook uncovered for a further 20-25 mins until the courgettes are tender. Add a little water to the casserole if necessary.
  4. Serve with boiled and buttered potatoes, garnished with fresh rosemary sprigs.

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Jessica Dady
Food Editor

Jessica Dady is Food Editor at and has over 10 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to kitchen appliances, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends some of her time creating celebration cakes for friends and family including her two lucky children.