Rustic Lamb and Pear Casserole

On the rare, drizzly Spring day in South Australian, one is inspired to forget that the seasons are reflected in this hemisphere, and that forgetfulness allows you to pretend your way back to Autumn with its rich, hearty flavors.

Today was just such a day. The fridge, bursting as it was with veggies soon to go off, tempted me into satisfying my craving for a meaty, sweet dish of dark day comfort food. A lightly fruited peasant dish of lamb, vegetables, and fruit is what came of that craving.

The recipe is enough for four ample serves, but if cooking just for two, follow our lead and turn the leftovers into a wickedly beautiful lamb pie.

Rustic Lamb and Pear Casserole

1.5 cups diced lamb
Cornflour (cornstarch)
1 medium onion, coarsely chopped
1 stalk celery, diced
1 carrot, chopped
4 small potatoes, in large dice
1 overripe pear, chopped
4 white mushrooms, sliced
1-2 cups broth or stock
1 tbsp blue gum honey (or other mild variety)
1 sprig each fresh mint, oregano, and sweet basil, coarsely chopped
1 tsp fresh rosemary, chopped finely
3 bay leaves
salt
pepper

Preheat oven to 200C (400F).

Dust the lamb in cornflour and just brown in a skillet, then set it aside and cover to preserve the steam.

Chop all the veggies and, in a small amount of oil or oil spray, lightly sautee onions, carrots, celery, and potatoes to mingle the flavors.

Sprinkle additional cornflour onto the cooked veggies and add one cup of broth and the honey. You can use any broth, really. I had a mix of chicken and lamb stock on hand. Stew vegetables until stock thickens to a light gravy, adding more broth as you see fit, seasoning with salt and pepper, to taste.

Stir in herbs, pears, and mushrooms, cooking for only a couple minutes. Add the full mixture, plus the lamb, into a large casserole dish. Bake for an hour, checking occasionally to see if more broth is needed.

Serve with thick slices of wholewheat bread and steamed greens or a crisp salad.