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At a Glance
Cook Time : 1hr 20min
Course : Entree
Type of Prep : Bake
Cuisine : U.S. Regional
 
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Lamb Chop Casserole

From Diana Rattray,
Your Guide to Southern Food.
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INGREDIENTS:

  • 4 shoulder lamb chops, about 1 1/2 pounds total
  • 6 carrots, cut in 2-inch pieces
  • 4 medium onions, peeled and halved
  • 1 bay leaf
  • 1/2 teaspoon dried leaf thyme, crumbled
  • 1/2 teaspoon dried oregano
  • dash pepper
  • 2 beef bouillon cubes or equivalent base or granules
  • 1 cup boiling water

PREPARATION:

Directions for lamb chop casserole
Trim excess fat from lamb chops; wash and pat dry with paper towels. In a non stick skillet over medium heat, brown lamb chops well on both sides - about 15 minutes. Arrange lamb chops in a single layer in a shallow, 2-quart baking dish. Add carrots, onions, and bay leaf. Sprinkle lamb chops with thyme, oregano and pepper. Dissolve bouillon or beef base in the boiling water; pour over lamb chops. Cover with foil; bake at 375° for 45 minutes. Uncover and drain off fat; bake 20 minutes longer. Serve lamb chops with pan juices.
Lamb chop casserole recipe serves 4.

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