Recipe Review: Lamb Chop Casserole

INGREDIENTS:

• 4 shoulder lamb chops, about 1 1/2 pounds total
• 6 carrots, cut in 2-inch pieces
• 4 medium onions, peeled and halved
• 1 bay leaf
• 1/2 teaspoon dried leaf thyme, crumbled
• 1/2 teaspoon dried oregano
• dash pepper
• 2 beef bouillon cubes or equivalent base or granules
• 1 cup boiling water

PREPARATION:

Directions for lamb chop casserole
Trim excess fat from lamb chops; wash and pat dry with paper towels. In a non stick skillet over medium heat, brown lamb chops well on both sides - about 15 minutes.

Arrange lamb chops in a single layer in a shallow, 2-quart baking dish. Add carrots, onions, and bay leaf. Sprinkle lamb chops with thyme, oregano and pepper. Dissolve bouillon or beef base in the boiling water; pour over lamb chops. Cover with foil; bake at 375° for 45 minutes. Uncover and drain off fat; bake 20 minutes longer. Serve lamb chops with pan juices.