Lamb-Vegetable Dish Recipe
Ingredients
| 4 shoulder lamb chops, 1 in. thick | ||
| Flour | 2 Tablespoon | |
| Carrots | 4 , diced | |
| String beans | 2 1/2 Cup (16 tbs) | |
| Potatoes | 3 , diced | |
| Onion | 1 Medium, sliced | |
| Bread | 2 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Dredge chops in flour.
Fry in 2 tablespoons fat until browned well and just tender.
Place vegetables in square baking dish; pour 1/2 cup water and pan juices over vegetables.
Season with salt and pepper.
Place lamb over vegetables in single layer.
Spoon dressing on top.
Bake, covered with foil, in 350- degree oven for 1 hour.
Bake for 15 minutes longer, uncovered, until browned.
Fry in 2 tablespoons fat until browned well and just tender.
Place vegetables in square baking dish; pour 1/2 cup water and pan juices over vegetables.
Season with salt and pepper.
Place lamb over vegetables in single layer.
Spoon dressing on top.
Bake, covered with foil, in 350- degree oven for 1 hour.
Bake for 15 minutes longer, uncovered, until browned.
Chef
