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Lamb Chop And Vegetable Casserole

chef.gonzalo's picture
Ingredients
  Lamb loin chops 24 Ounce (4 Pieces, 6 Ounce Each, 1 Inch Thick)
  Salt 1 Teaspoon
  Freshly ground black pepper To Taste
  Thyme To Taste
  Lard 3 Tablespoon
  Sliced onions 3 Cup (48 tbs) (About 1/2 Inch Thick)
  Finely chopped garlic 1⁄4 Teaspoon
  Chicken stock 1⁄4 Cup (4 tbs) (Fresh Or Canned)
  Potatoes 1 1⁄2 Pound, peeled and sliced 1/4 inch thick (4 Large Sized)
  Green peppers 1 1⁄2 Pound, with seeds and ribs removed, and sliced into rings (3 Large Sized)
  Tomatoes 2 Pound, peeled and sliced about 1/2 inch thick (About 8 Medium Tomatoes)
  Bay leaf 1⁄2 , crumbled
Directions

GETTING READY
1) Set the oven temperature to 350°F before baking.
2) Dry the lamb chops gently using paper towels and season them with 1/2 teaspoon of salt, a few grindings of pepper and a little thyme.

MAKING
3) Take a heavy 12-inch skillet; heat it over high heat and melt lard until a light haze forms over it.
4) Stir in chops and then brown them lightly for about 2 minutes on each side.
5) Place the chops onto a warm platter.
6) To the hot fat in the skillet, add onions and garlic and then sauté them for 8 to 10 minutes over medium heat until the onions are lightly colored.
7) Using a slotted spoon, take them off from the skillet and keep them aside.
8) Into the skillet, pour the chicken stock and allow it to come to a boil, scraping in any brown bits that cling to the bottom and sides of the skillet.
9) Take the skillet off from the heat.

FINALIZING
10) Over the bottom of a 6-quart casserole attractive enough to be used as a serving dish, layer half of the onion-garlic mixture and then top them with potatoes, the green peppers and half the tomatoes.
11) Add in 1/2 teaspoon of salt, a few grindings of black pepper, thyme and crumbled bay leaf.
12) Top with another layer of onion-garlic mixture and the rest of the tomatoes.
13) Pour in stock from the skillet and then place the lamb chops over the vegetables.
14) Allow the casserole to come to a boil on top of the stove and then bake it, covered for 25 minutes in the middle of preheated oven.
15) Take off the cover and again bake for 15 minutes longer in the oven.

SERVING
16) Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Lamb
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes
Servings: 
4

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