Lamb Chop Casserole
|Shoulder lamb chops||2 , with fat trimmed|
|Flour||1 Cup (16 tbs)|
|Cubed potatoes||3⁄4 Cup (12 tbs)|
|Sliced carrots||1⁄2 Cup (8 tbs)|
|Frozen peas/Canned peas||1⁄2 Cup (8 tbs)|
|Diced celery||1⁄4 Cup (4 tbs)|
|Chopped onion||2 Tablespoon|
|Hot water||1⁄4 Cup (4 tbs)|
|Minced parsley||1 Tablespoon|
Dip chops in flour; brown in hot oil in skillet.
Place potatoes, carrots, peas, celery, and onion into casserole dish.
Sprinkle with salt and pepper.
Add hot water.
Place chops on top; sprinkle with parsley.
Sprinkle with additional salt and pepper, if desired.
Cover; bake in 350Â°F toaster oven 1 hour.