- 1 1/2 pounds shoulder lamb chops
- 4 onions, peeled and thinly sliced
- 2 teaspoons dried parsley
- 6 carrots, sliced
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 6 small potatoes, peeled and sliced
- Preheat oven to 350 degrees F (175 degrees C).
- Trim excess fat from the lamb chops and place them into a greased 2 quart casserole dish. Cover the lamb with a layer of sliced onion, then sprinkle with 1/3 of the parsley, salt and pepper. Cover the onions with the sliced carrots, then sprinkle with another 1/3 of the parsley, salt and pepper. Cover the carrot layer with a layer of potatoes, and sprinkle with remaining parsley, salt and pepper. Add enough cold water to fill the dish halfway.
- Bake, covered, for 30 minutes in the preheated oven, then remove the cover and continue to bake for an additional 30 minutes.
06/11/2019
recipepes.com
lamb stew casserole, recipe
PT15M
PT1H
5
455 calories
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