|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 33g||43%|
|Saturated Fat 14g||72%|
|Total Carbohydrate 38g||14%|
|Dietary Fiber 8g||28%|
|*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.|
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
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.
- 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.