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My review
Plum Lamb Casserole
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Laridae
"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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Ingredients
1 h 55 m servings 557Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- Heat butter in a large pot over medium heat until melted. Add onion; cook and stir until softened, about 5 minutes.
- Season flour with salt and pepper in a shallow dish. Dredge lamb chops in flour mixture on both sides.
- Layer lamb chops with onion, carrot, and celery in a casserole dish.
- Mix stock, plum jam, tomato sauce, and Worcestershire sauce together in a small bowl. Pour over lamb in the casserole dish.
- Bake in the preheated oven until lamb is tender, about 1 hour 30 minutes.
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Footnotes
- 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.