Lamb Chop Casserole
Baked lamb shoulder chops deliver savory flavors from carrots, onions, bay leaf, thyme, and oregano, creating a mouth-watering meal.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat oven to 375 F.
-
Trim fat from lamb chops and pat them dry.
-
Brown lamb chops in a nonstick skillet over medium heat for 15 minutes.
-
Arrange the browned lamb chops in a single layer in a 2-quart baking dish.
-
Add carrots, onions, bay leaf, and optionally cubed potatoes to the dish.
-
Sprinkle the lamb chops with thyme, oregano, and pepper.
-
Dissolve beef bouillon in boiling water to create a broth.
-
Pour the beef broth over the lamb chops, then cover with foil and bake for 45 minutes.
-
Uncover, drain off excess fat, and bake for an additional 20 minutes.
-
Serve the lamb chops with the accompanying vegetables and pan juices.