Baked Dressed Lamb Chops Recipe
Ingredients
| 6 lamb shoulder chops, 1/2-inch thick | ||
| Salad oil | 2 Tablespoon | |
| 1 small can mushroom pieces | ||
| Onion | 1/4 Cup (16 tbs), chopped | |
| Parsley | 3 Tablespoon, chopped | |
| Mint | 2 Tablespoon, chopped | |
| Salt | 1/2 Teaspoon | |
| Thyme | 1/2 Teaspoon | |
| 1 1/2 cups soft day-old bread crumbs | ||
Directions
Trim excess fat from the chops and gash the edges in several places.
Brown lightly on both sides in the heated oil.
Place browned chops close together in a shallow 9-inch-square bake pan.
Pour mushrooms with their liquid into the frying pan; simmer until half the moisture evaporates.
Add onion and stir-fry until tender; stir in parsley, seasonings and crumbs.
Spread mixture evenly over each chop.
Cover pan with foil and bake at 350F for 30 minutes, then uncover and continue baking until chops are tender and top is brown about 20 minutes more.
Brown lightly on both sides in the heated oil.
Place browned chops close together in a shallow 9-inch-square bake pan.
Pour mushrooms with their liquid into the frying pan; simmer until half the moisture evaporates.
Add onion and stir-fry until tender; stir in parsley, seasonings and crumbs.
Spread mixture evenly over each chop.
Cover pan with foil and bake at 350F for 30 minutes, then uncover and continue baking until chops are tender and top is brown about 20 minutes more.
Chef
