We love lamb dishes. We miss the garlicky lamb dish from Stew Leonard’s in Yonkers, but I found a recipe that I will make again. It was gutsy to make a new dish for a special birthday dinner, but I had a skirt steak as backup. I can always marinade and grill that. Anyway, this lamb chop casserole sounded interesting and easy to make, so I tried it. It also includes carrots (DH’s favorite) and onions (my favorite). Though I got teary cutting the onions, the dish was “the best ever.” The meat fell off the bones and the flavor was not too intense that the kids enjoyed it, too.
- 4 shoulder lamb chops, about 1 1/2 pounds total
- 6 carrots, cut in 2-inch pieces [I just used baby carrots whole]
- 4 medium onions, peeled and halved [Two were plenty]
- 1 bay leaf
- 1/2 teaspoon dried leaf thyme, crumbled
- 1/2 teaspoon dried oregano
- dash pepper
- 2 beef bouillon cubes or equivalent base or granules
- 1 cup boiling water
The hard part:
- Trim excess fat from lamb chops; wash and pat dry with paper towels.
- In a non stick skillet over medium heat, brown lamb chops well on both sides – about 15 minutes.
- Arrange lamb chops in a single layer in a shallow, 2-quart baking dish.
- Add carrots, onions, and bay leaf. Sprinkle lamb chops with thyme, oregano and pepper.
- Dissolve bouillon or beef base in the boiling water; pour over lamb chops.
- Cover with foil; bake at 375° for 45 minutes.
- Uncover and drain off fat; bake 20 minutes longer.
- Serve lamb chops with pan juices.
Comments: I used baby carrots and used only 2 onions. I also recovered it for the last 20 minutes. The chops were not too dry without the pan juices. The side dishes were brussel sprouts and Spanish rice (from Near East). Perfect combination!