|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 52g||19%|
|Dietary Fiber 7g||26%|
|Total Sugars 9g|
|Vitamin C 24mg||121%|
|*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
6 medium carrots, cut into 2-inch pieces
4 medium onions, peeled and halved
1 large bay leaf
4 medium potatoes, peeled and cubed
1/2 teaspoon dried leaf thyme, crumbled
1/2 teaspoon dried oregano
1 dash freshly ground black pepper
2 teaspoons 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.
- Leftovers, if any, of this Lamb Chop Casserole will stay good in the refrigerator for three to four days.
- Russet potatoes are great potatoes to use in this dish.
- 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.