LAMB CHOP CASSEROLE
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
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
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
TRADITIONAL LAMB STEW
This lamb stew recipe is a delicious, nourishing and economical dish. The flavor improves if you make the stew the day before you serve it. -Margery Richmond, Fort Collins, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan. Cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb; bring to a boil. , Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender., With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside. , In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through.
Nutrition Facts : Calories 360 calories, Fat 13g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 721mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
EASY LAMB STEW
Let the oven do the work with this easy and flavourful lamb stew. The amounts are easily doubled, so you can freeze half to enjoy another day
Provided by Barney Desmazery
Categories Dinner
Time 3h30m
Number Of Ingredients 10
Steps:
- Heat the oven to 160C/140C fan/gas 3. Meanwhile, heat the oil in a large flameproof casserole dish. Add the meat in batches and brown over a high heat for 5 mins, then lift onto a plate. Tip in the onions and carrots, and cook for 8-10 mins until starting to colour. Scatter over the flour and stir for a few minutes, then stir in the tomato purée and cook for a few minutes more. Tip the meat and any resting juices back into the dish and stir well. Pour over the stock, tuck in the herbs and season well. Bring to a simmer, then remove from the heat.
- Cover with a lid and put in the oven for about 2 hrs 30 mins until the meat is tender. Once cooled, the stew can be chilled and frozen for up to three months - defrost completely before reheating on the hob for 5 mins over a medium heat, until piping hot. Leave to settle for a minute or two, then serve with mash and greens.
Nutrition Facts : Calories 631 calories, Fat 41 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 48 grams protein, Sodium 0.4 milligram of sodium
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