Lamb Chop and Vegetable Casserole Recipe
Ingredients
| Lamb loin chops - 4, 1 inch thick (about 6 ounces each) | ||
| Salt | 1 Teaspoon | |
| Black pepper | 1 To taste | |
| Thyme | ||
| Lard | 3 Tablespoon | |
| Onions - 3 cups, sliced about 1/2 inch thick | ||
| Garlic | 1/4 Teaspoon, finely chopped | |
| Chicken stock | 1/4 Cup (16 tbs), canned | |
| Potatoes | 1 1/2 Pound | |
| Green peppers | 3 To taste | |
| Tomatoes | 2 Pound, peeled | |
| Bay leaf | 1/2 | |
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.
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.
Chef
