Lamb Chop Casserole Recipes
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 :
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
EASY LAMB STEW
Let the oven do the work with this easy and flavourful lamb stew. The amounts are easily doubled, so you can freeze half to enjoy another day
Provided by Barney Desmazery
Categories Dinner
Time 3h30m
Number Of Ingredients 10
Steps:
- Heat the oven to 160C/140C fan/gas 3. Meanwhile, heat the oil in a large flameproof casserole dish. Add the meat in batches and brown over a high heat for 5 mins, then lift onto a plate. Tip in the onions and carrots, and cook for 8-10 mins until starting to colour. Scatter over the flour and stir for a few minutes, then stir in the tomato purée and cook for a few minutes more. Tip the meat and any resting juices back into the dish and stir well. Pour over the stock, tuck in the herbs and season well. Bring to a simmer, then remove from the heat.
- Cover with a lid and put in the oven for about 2 hrs 30 mins until the meat is tender. Once cooled, the stew can be chilled and frozen for up to three months - defrost completely before reheating on the hob for 5 mins over a medium heat, until piping hot. Leave to settle for a minute or two, then serve with mash and greens.
Nutrition Facts : Calories 631 calories, Fat 41 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 48 grams protein, Sodium 0.4 milligram of sodium
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BEST-EVER LAMB CASSEROLE RECIPE | SAINSBURY`S …
From sainsburysmagazine.co.uk
5/5 Category DinnerCuisine BritishTotal Time 2 hrs
- Put the flour into a large mixing bowl and season. Add the diced lamb to the bowl and toss until coated. Shake off the excess flour and reserve. Heat 2 tablespoons of the oil in a flameproof casserole or large nonstick pan, add half the lamb and fry over a high heat until browned on all sides. Lift out to a plate and repeat with the rest of the lamb. Set aside.
- Add the bacon to the pan and cook over a medium heat until golden brown. Add the onion and, if needed, the remaining oil, and cook over a medium heat for 5 minutes, stirring frequently, until golden. Add the carrots and celery, cover and cook for 5 minutes. Uncover, add the garlic and rosemary and cook for 1 minute.
- Stir the reserved flour into the veg, followed by the tomato purée, stock and bay leaves, and bring to the boil, stirring. Return the lamb to the pan, part-cover, lower the heat and leave to simmer for 1¼ hours or until the lamb is tender and the sauce has thickened. Stir occasionally to make sure it’s not catching on the base. Discard the bay leaves and season to taste. p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Helvetica Neue'; -webkit-text-stroke: #000000} span.s1 {font-kerning: none}
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