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Plum Lamb Casserole

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"A family favorite. I don't even like chops and I like this recipe! I ran out of plum jam for this recipe once and used apricot instead. It still tasted good. I normally leave out the celery."
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1 h 55 m servings 557
Original recipe yields 4 servings


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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat butter in a large pot over medium heat until melted. Add onion; cook and stir until softened, about 5 minutes.
  3. Season flour with salt and pepper in a shallow dish. Dredge lamb chops in flour mixture on both sides.
  4. Layer lamb chops with onion, carrot, and celery in a casserole dish.
  5. Mix stock, plum jam, tomato sauce, and Worcestershire sauce together in a small bowl. Pour over lamb in the casserole dish.
  6. Bake in the preheated oven until lamb is tender, about 1 hour 30 minutes.


  • Cook's Notes:
  • Substitute oil for the butter if preferred.
  • Substitute water for the stock if preferred.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 557 calories; 34.1 25.8 35.3 142 283 Full nutrition

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