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Lamb And Vegetable Casserole

Meat.Bible's picture
I and my friends had a gala time gorging on the Lamb and Vegetable Casserole for lunch at a recent Picnic! Why don't you too try out the Lamb and Vegetable Casserole and liven up your party lunch?You cab also cook it for a casual lunch. Let me know what you think about the Lamb and Vegetable Casserole!
  Lamb chops 1 1⁄2 Pound
  Flour 1 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Freshly ground pepper To Taste
  Oil/Fat 1 Tablespoon
  Onion 1 Large
  Garlic 1 Clove (5 gm)
  Green capsicum 1
  Red capsicum 1
  Tomato paste 2 Tablespoon
  Beef stock/Water 1 Cup (16 tbs)
  Zucchini 8 Ounce
  Shelled peas 1 Cup (16 tbs)
  Chopped parsley 1 Teaspoon

Trim chops, removing excess fat and any gristle.
Coat chops with seasoned flour and brown over a high heat in a heavy frying pan in hot oil or fat.
Lift meat out and place it directly into an ovenproof casserole.
Add onion and garlic to pan and over a reduced heat, saute the onion until soft.
Add sliced capsicum,saute for 1-2 minutes, then add tomato paste, chopped tomatoes and stock.
Return chops to flameproof casserole or pour liquid over chops if using an oven proof casserole.
Cover and cook in a moderate oven for 2 hours.
Thirty minutes before end of cooking time add sliced zucchini and green peas.
Serve,sprinkled, with chopped parsley, from the casserole at the table.

Recipe Summary

Side Dish

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Lamb And Vegetable Casserole Recipe