Lambandcarrotcasserole Recipes

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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

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