Lamb Chop Casserole Recipes

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SAVORY LAMB CHOP CASSEROLE



Savory Lamb Chop Casserole image

Drop the chops in a casserole dish and top with a tomato-based sauce and an array of spices. Throw it in the oven, forget about it for a couple hours, and voila, easiest lamb chops ever.

Provided by Guest Foodie

Time 5h

Yield 6

Number Of Ingredients 12

6 lamb chops
2 tablespoons flour
2 tablespoons brown sugar
2 tablespoons vinegar
2 tablespoons tomato sauce
2 teaspoons curry powder
2 teaspoons ground ginger
2 teaspoons dry mustard
2 teaspoons mixed spice
1 teaspoon salt
1/4 teaspoon black pepper
1 cup water

Steps:

  • Trim fat off chops, then place in a shallow casserole. Mix all other ingredients and pour over chops. Marinate for several hours. Cover dish and bake at 300 degrees F for two hours. Serve hot with mashed potatoes and vegetables.

Nutrition Facts :

LAMB CHOP CASSEROLE



Lamb Chop Casserole image

This recipe for baked lamb shoulder chops will make your mouth water with its savory flavors including carrots, onions, bay leaf, thyme, and oregano.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 1h35m

Number Of Ingredients 10

4 shoulder lamb chops (about 1 1/2 pounds total)
6 carrots (cut into 2-inch pieces)
4 medium onions (peeled, halved)
1 bay leaf
Optional: 4 medium potatoes (peeled, cubed)
1/2 teaspoon dried leaf thyme (crumbled)
1/2 teaspoon dried oregano
1 dash ground black pepper
2 beef bouillon cubes
1 cup boiling water

Steps:

  • Gather the ingredients.
  • Trim excess fat from the lamb chops. Pat dry with paper towels.
  • In a nonstick skillet over medium heat, brown the lamb chops well on both sides for about 15 minutes.
  • Preheat oven to 375 F. Arrange the lamb chops in a single layer in a shallow, 2-quart baking dish.
  • Add carrots, onions, and bay leaf. If desired, add the cubed potatoes.
  • Sprinkle the lamb chops with thyme, oregano, and pepper.
  • Dissolve the beef bouillon in the boiling water.
  • Pour the beef-flavored water over the lamb chops. Cover with foil and bake for 45 minutes.
  • Uncover and drain off the fat. Bake 20 minutes longer.
  • Serve the lamb chops with the vegetables and pan juices.

Nutrition Facts : Calories 271 kcal, Carbohydrate 52 g, Cholesterol 12 mg, Fiber 7 g, Protein 10 g, SaturatedFat 2 g, Sodium 312 mg, Sugar 9 g, Fat 4 g, ServingSize 1 casserole (4 servings), UnsaturatedFat 0 g

LAMB CHOP CASSEROLE



Lamb Chop Casserole image

Make and share this Lamb Chop Casserole recipe from Food.com.

Provided by DONNA RODGERS

Categories     Lamb/Sheep

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 12

8 lamb chops (OR HOGGET FOREQUARTER CHOPS)
1/4 cup plain flour
45 g butter
2 onions
5 slices bacon
2 cups frozen vegetables
1 3/4 cups chicken stock or 1 3/4 cups beef stock
200 g mushrooms, sliced
salt & pepper
1 tablespoon Worcestershire sauce
6 baby potatoes (CUT INTO CUBES)
1 packet maggi seasoning, lamb casserole

Steps:

  • PREHEAT OVEN TO 160 DEGREES.
  • BRUSH A LARGE 6 CUP CAPACITY HEATPROOF CASSEROLE DISH WITH MELTED BUTTER.
  • ROLL CHOPS IN FLOUR, SHAKE OFF EXCESS, AND RESERVE FOR LATER USE.
  • ADD BUTTER TO FRYING PAN AND BROWN CHOPS. PLACE CHOPS IN CASSEROLE DISH. PUT BACON, VEGETABLES, POTATOES AND MUSHROOMS ON TOP OF CHOPS.
  • ADD RESERVED FLOUR TO PAN MELT A LITTLE MORE BUTTER IF NEEDED. COOK UNTIL DARK BROWN. POUR IN STOCK AND STIR UNTIL MIXTURE BOILS. POUR OVER CHOPS.
  • ALSO ADD A PACKET OF MAGGI LAMB CASSEROLE. JUST ADD PACKET TO A CUP OF WATER AND POUR OVER CHOPS. COVER CASSEROLE DISH WITH LID AND COOK FOR 1 1/2 HOURS.

Nutrition Facts : Calories 1077.3, Fat 74.2, SaturatedFat 32.8, Cholesterol 187.1, Sodium 617.5, Carbohydrate 57.5, Fiber 7.5, Sugar 8, Protein 43.7

LAMB AND BARLEY CASSEROLE



Lamb and Barley Casserole image

Provided by Florence Fabricant

Categories     dinner, main course

Time 4h30m

Yield 6 - 8 servings

Number Of Ingredients 16

6 shoulder lamb chops (with bone in, 6 to 8 ounces each)
3 lemons
Freshly ground black pepper
2 tablespoons cooking oil
1 cup finely chopped onion
2 carrots, finely chopped
1 stalk celery, finely chopped
1 teaspoon salt
1 teaspoon minced garlic
1/2 teaspoon crushed fennel seeds
1/2 teaspoon rosemary
2 cups well-seasoned chicken stock
2 cups dry white wine
1 cup medium barley
1 bay leaf
1 teaspoon minced parsley

Steps:

  • Cut chops into uniform pieces about one-and-a-half inches square (trim as much fat as possible). Toss lamb with juice of one-and-a-half of the lemons and a generous grinding of black pepper. Set aside to marinate for two to three hours. Reserve the rest of the lemons to cut into wedges as a garnish for the finished dish.
  • Heat oil in a three-quart casserole. Dry lamb pieces and sear over high heat until lightly browned. You will probably have to do this in two or three shifts. When all the lamb is browned, set it aside and pour the fat out of the casserole, leaving only a thin film on the bottom.
  • Lower heat to medium-low and add onion, carrots and celery. Cook for about eight minutes, until the vegetables are tender but not browned. Add salt, garlic, fennel seeds and rosemary and cook a minute or two, until the garlic is soft but not brown. Return lamb to the casserole.
  • Add the stock and wine and bring to a boil, stirring to free any particles of meat or vegetables clinging to the bottom or sides of the casserole. Lower heat to a simmer and stir in the barley. Make sure all the barley is submerged in liquid. Add the bay leaf.
  • Cover the casserole and cook over very low heat for one hour. The meat should be tender and the barley cooked. Almost all the liquid in the casserole should be absorbed by the barley. If the ingredients are too moist, uncover the casserole and continue cooking over low heat for another five minutes or so.
  • Check seasonings. Transfer meat and barley to a serving platter, surround with lemon wedges and dust with parsley.

Nutrition Facts : @context http, Calories 205, UnsaturatedFat 4 grams, Carbohydrate 27 grams, Fat 5 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 398 milligrams, Sugar 4 grams, TransFat 0 grams

SLOW-COOKED LAMB CHOPS



Slow-Cooked Lamb Chops image

Chops are without a doubt the cut of lamb we like best. I usually simmer them on low for hours in a slow cooker. The aroma is irresistible, and they come out so tender they practically melt in your mouth! -Sandy McKenzie, Braham, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 4h10m

Yield 4 servings.

Number Of Ingredients 8

1 medium onion, sliced
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
8 lamb loin chops (about 1-3/4 pounds)
2 garlic cloves, minced

Steps:

  • Place onion in a 3-qt. slow cooker. Combine the oregano, thyme, garlic powder, salt and pepper; rub over the lamb chops. Place chops over onion. Top with garlic. Cover and cook on low for 4-6 hours or until the meat is tender.

Nutrition Facts : Calories 201 calories, Fat 8g fat (3g saturated fat), Cholesterol 79mg cholesterol, Sodium 219mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein.

LAMB CASSEROLE



Lamb Casserole image

You'll adore this casserole of fresh lamb, smoked ham, sausage, mixed vegetables, and large, white Italian kidney beans. Serve with fresh crusty bread. If you cook the lamb shank in water, boil it until it's falling off the bone. Then strain and reserve the stock, and replace the chicken stock with the lamb stock.

Provided by SAF

Categories     World Cuisine Recipes     European     Italian

Time 1h50m

Yield 6

Number Of Ingredients 11

2 sprigs fresh parsley
2 sprigs fresh thyme
2 bay leaves
2 pounds lamb shank, cooked and diced
1 pound cubed ham steak
10 small onions
5 tomatoes - blanched, peeled and chopped
2 cloves garlic, chopped
4 cups chicken stock
2 (15 ounce) cans cannellini beans, drained and rinsed
6 links pork sausage links, halved

Steps:

  • Tie the sprigs of parsley and thyme together with the bay leaves or place them in a cheesecloth and tie closed, because you will want to easily remove the herbs later. Place the herb bundle, lamb, ham, onion, tomato, garlic and stock in a large saucepan over medium-high heat.
  • Bring to a boil, reduce heat to low and simmer for about 1 hour. Stir in the beans and sausage and continue to simmer for about 15 minutes, or more if you want a thicker consistency.

Nutrition Facts : Calories 683 calories, Carbohydrate 38.5 g, Cholesterol 166.3 mg, Fat 34.3 g, Fiber 9 g, Protein 52.7 g, SaturatedFat 12.8 g, Sodium 1539.7 mg, Sugar 7.7 g

LAMB CASSEROLE



Lamb Casserole image

Lamb Forequarter Casserole. This casserole is so yummy! The trick is to cook it slowly for at least two and a half hours. It can also be done in the slow cooker. The lamb just falls off the bone when it is done correctly. Warning...if it is not cooked long enough the lamb will be tough! I always taste the sauce after an hour and a half to see if it needs anything added. I hope you enjoy this. By the way the recipe only allows me to put the chops as shoulders but I buy them labeled forequarters.

Provided by ozzygirl

Categories     Stew

Time 2h50m

Yield 4 serving(s)

Number Of Ingredients 12

4 shoulder lamb chops
1 large onion (chopped and diced)
4 garlic cloves (crushed)
1 large carrot (sliced)
1 cup peas
150 -160 g pasta sauce (tomato)
2 teaspoons stock
1 cup hot water (or more)
1 dash salt
1 dash pepper
1 pinch oregano
potato, halfed and boiled

Steps:

  • Preheat oven to 180°C.
  • Lightly seal the lamb forequarter pieces with some oil in a large frying pan and then remove from the pan.
  • Using same pan add onion, garlic and carrot and lightly fry until onions are clear.
  • Add the tomato base (pasta sauce), stock and water and stir. Add oregano, salt and paper. Add the lamb forequarter pieces again and mix through.
  • Remove from heat and transfer into casserole dish.
  • Add peas.
  • Add more water and tomato base (pasta sauce) if needed. The lamb forequarters should be almost covered.
  • Bake in oven for at least two and a half to three hours at 180°C Check after one and a half hours, stir through, add water/base if necessary.
  • Serve with boiled potatoes.

Nutrition Facts : Calories 89, Fat 1.1, SaturatedFat 0.2, Sodium 235.6, Carbohydrate 17, Fiber 3.5, Sugar 8.2, Protein 3.6

PLUM LAMB CASSEROLE



Plum Lamb Casserole image

A family favorite. I don't even like chops and I like this recipe! I ran out of plum jam for this recipe once and used apricot instead. It still tasted good. I normally leave out the celery.

Provided by Laridae

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 1h55m

Yield 4

Number Of Ingredients 11

1 tablespoon butter
1 onion, sliced
2 tablespoons all-purpose flour
salt and ground black pepper to taste
2 pounds lamb shoulder chops, trimmed
1 carrot, sliced
½ cup sliced celery
½ cup low-sodium vegetable stock
¼ cup plum jam
2 tablespoons tomato sauce
2 teaspoons Worcestershire sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat butter in a large pot over medium heat until melted. Add onion; cook and stir until softened, about 5 minutes.
  • Season flour with salt and pepper in a shallow dish. Dredge lamb chops in flour mixture on both sides.
  • Layer lamb chops with onion, carrot, and celery in a casserole dish.
  • Mix stock, plum jam, tomato sauce, and Worcestershire sauce together in a small bowl. Pour over lamb in the casserole dish.
  • Bake in the preheated oven until lamb is tender, about 1 hour 30 minutes.

Nutrition Facts : Calories 556.8 calories, Carbohydrate 25.8 g, Cholesterol 142.1 mg, Fat 34.1 g, Fiber 1.9 g, Protein 35.3 g, SaturatedFat 15.1 g, Sodium 282.9 mg, Sugar 17 g

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