SAVORY LAMB CHOP CASSEROLE
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
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 :
SAVOURY LAMB CHOPS
My Mum made this recipe up when I was little. It's so yummy always surprising me how good when I make it again. I don't know anyone yet who doesn't like it so give it a try.
Provided by Dinner Time
Categories Lamb/Sheep
Time 3h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Trim as much of the fat off the chops as possible and place meat in casserole dish, mix ingrediants together and pour over meat.
- Bake at 150 degrees celcius for 3-4 hours.
- Great for tough meat, just cook for longer.
Nutrition Facts : Calories 471.4, Fat 38.1, SaturatedFat 16.8, Cholesterol 105.5, Sodium 682.2, Carbohydrate 6.6, Fiber 0.2, Sugar 3.3, Protein 23.8
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 AND BARLEY CASSEROLE
Provided by Florence Fabricant
Categories dinner, main course
Time 4h30m
Yield 6 - 8 servings
Number Of Ingredients 16
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
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
LEFTOVER LAMB CASSEROLE
Steps:
- Sauté 2 medium onions, cut in thin slices, in 3 tablespoons butter until delicately browned. Combine with 1 1/2 cups diced cold lamb, 1 cup leftover lamb gravy or canned beef gravy, 1 clove garlic, finely chopped, 2 cups cooked rice and 1/4 cup chopped parsley. Correct the seasoning and bake, covered, at 350°F for 45 minutes.
- Delicious served with butter French peas and sliced ripe tomatoes with dill dressing. For dessert, oven-baked apples with raisins and honey with sour cream.
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