Baked Lamb Chop and Potato Hot Pot Recipe
Baked Lamb-chop-and-potato Hot Pot is the apt recipe to tickle your taste buds. Pamper everyone with Baked Lamb-chop-and-potato Hot Pot as Main Dish. The Baked Lamb-chop-and-potato Hot Pot holds a high place in the European cuisine. I hope that this Baked Lamb-chop-and-potato Hot Pot recipe is suited to your tastes and wish you luck in preparing it.
Summary
Preparation Time10 MinCooking Time1 Hr 5 Min
Ready In1 Hr 15 MinDifficulty LevelMedium
Health IndexAverageServings6
Main IngredientLamb
Ingredients
Lamb shoulder chops - 6 (about 3-1/2 lb)
Flour - 1/4 cup
Salt - 2 teaspoons
Pepper - 1/2 teaspoon
Condensed chicken broth - 1 can (10-3/4 oz) undiluted
Bottled steak sauce - 2 teaspoons
Onions - 1 lb, peeled and sliced
Potatoes - 6, pared and sliced (1-1/2 lb)
Directions
GETTING READY
1) Heat the oven to 350F.
2) Trim lamb chops for excess fat, reserving the fat.
MAKING
3) In a large, heavy skillet, heat trimmed fat.
4) On waxed paper, place flour, salt, and pepper, combine well.
5) Dip chops in flour mixture, coating lightly.
6) Reserve remaining flour mixture.
7) In hot fat, fry the chops until brown on both sides.
8) Remove the skillet from heat.
9) Take out chops from skillet.
10) In the skillet, stir reserved flour mixture into 2 tablespoons drippings, until smooth.
11) Slowly add chicken broth and steak sauce; bring to boiling, stirring constantly.
12) Make the heat low; simmer 1 minute.
13) Remove skillet from heat.
14) In 3-1/2-quart casserole, place layers of half of onion and carrot; cover with browned chops.
15) Add half of potato and the remaining onion.
16) Cover with remaining potato and carrot slices.
17) Pour broth mixture on the top and all over.
18) Do not cover the cassrole and bake for 2 hours, or until meat and potatoes are tender.
SERVING
19) Serve the lamb and potato casserole as main dish with rice or bread.
1) Heat the oven to 350F.
2) Trim lamb chops for excess fat, reserving the fat.
MAKING
3) In a large, heavy skillet, heat trimmed fat.
4) On waxed paper, place flour, salt, and pepper, combine well.
5) Dip chops in flour mixture, coating lightly.
6) Reserve remaining flour mixture.
7) In hot fat, fry the chops until brown on both sides.
8) Remove the skillet from heat.
9) Take out chops from skillet.
10) In the skillet, stir reserved flour mixture into 2 tablespoons drippings, until smooth.
11) Slowly add chicken broth and steak sauce; bring to boiling, stirring constantly.
12) Make the heat low; simmer 1 minute.
13) Remove skillet from heat.
14) In 3-1/2-quart casserole, place layers of half of onion and carrot; cover with browned chops.
15) Add half of potato and the remaining onion.
16) Cover with remaining potato and carrot slices.
17) Pour broth mixture on the top and all over.
18) Do not cover the cassrole and bake for 2 hours, or until meat and potatoes are tender.
SERVING
19) Serve the lamb and potato casserole as main dish with rice or bread.
