"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Saturday, January 23, 2010

Lamb Chop Casserole

Cook Time: 1 hour, 20 minutes
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
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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