Lamb Chop Casserole Recipes

Steps:

• Heat the oven to 160C/140C fan/gas 3. Meanwhile, heat the oil in a large flameproof casserole dish. Add the meat in batches and brown over a high heat for 5 mins, then lift onto a plate. Tip in the onions and carrots, and cook for 8-10 mins until starting to colour. Scatter over the flour and stir for a few minutes, then stir in the tomato purée and cook for a few minutes more. Tip the meat and any resting juices back into the dish and stir well. Pour over the stock, tuck in the herbs and season well. Bring to a simmer, then remove from the heat.
• Cover with a lid and put in the oven for about 2 hrs 30 mins until the meat is tender. Once cooled, the stew can be chilled and frozen for up to three months - defrost completely before reheating on the hob for 5 mins over a medium heat, until piping hot. Leave to settle for a minute or two, then serve with mash and greens.

Steps:

• PREHEAT OVEN TO 160 DEGREES.
• BRUSH A LARGE 6 CUP CAPACITY HEATPROOF CASSEROLE DISH WITH MELTED BUTTER.
• ROLL CHOPS IN FLOUR, SHAKE OFF EXCESS, AND RESERVE FOR LATER USE.
• ADD BUTTER TO FRYING PAN AND BROWN CHOPS. PLACE CHOPS IN CASSEROLE DISH. PUT BACON, VEGETABLES, POTATOES AND MUSHROOMS ON TOP OF CHOPS.
• ADD RESERVED FLOUR TO PAN MELT A LITTLE MORE BUTTER IF NEEDED. COOK UNTIL DARK BROWN. POUR IN STOCK AND STIR UNTIL MIXTURE BOILS. POUR OVER CHOPS.
• ALSO ADD A PACKET OF MAGGI LAMB CASSEROLE. JUST ADD PACKET TO A CUP OF WATER AND POUR OVER CHOPS. COVER CASSEROLE DISH WITH LID AND COOK FOR 1 1/2 HOURS.