Lamb Chop Casserole

Slow-Cooked Lamb Shanks
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  • Total: 95 mins
  • Prep: 15 mins
  • Cook: 80 mins
  • Servings: 4 servings
  • Yield: 1 casserole
Nutritional Guidelines (per serving)
641 Calories
33g Fat
38g Carbs
46g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4
Amount per serving
Calories 641
% Daily Value*
Total Fat 33g 43%
Saturated Fat 14g 72%
Cholesterol 160mg 53%
Sodium 896mg 39%
Total Carbohydrate 38g 14%
Dietary Fiber 8g 28%
Protein 46g
Calcium 131mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This herbed lamb chop casserole recipe features carrots and onions and makes a delicious dinner.

Rib and loin lamb chops are too pricey and tender to be braised in a casserole. But this dish makes use of less-expensive shoulder lamb chops which are cut from the arm portion of the shoulder and are a tougher cut of meat―prime candidates for the braising pot. 


  • 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 to Make It

  1. Gather the ingredients.

  2. Trim excess fat from the lamb chops. Pat dry with paper towels.

  3. In a nonstick skillet over medium heat, brown the lamb chops well on both sides for about 15 minutes.

  4. Preheat oven to 375 F. Arrange the lamb chops in a single layer in a shallow, 2-quart baking dish.

  5. Add carrots, onions, and bay leaf. If desired, add the cubed potatoes.

  6. Sprinkle the lamb chops with thyme, oregano, and pepper.

  7. Dissolve the beef bouillon in the boiling water.

  8. Pour the beef-flavored water over the lamb chops. Cover with foil and bake for 45 minutes.

  9. Uncover and drain off the fat. Bake 20 minutes longer.

  10. Serve the lamb chops with the vegetables and pan juices. 

Recipe Variation

  • Use 2 teaspoons of bouillon granules or beef bouillon powder in place of bouillon cubes. You can also replace the cubes and water with 1 cup of beef broth.