Springtime Lamb Casserole
Cakes & Frosting Recipes
Cool Treat Recipes
Side Dish Recipes
3 pounds lamb chops (or shoulder chops)
2 ounces butter
Trim excess fat from chops. Heat oil and butter in a large fry pan and brown chops on both sides. You will probably need to do this in batches. Remove with a slotted spoon to a large casserole. Add onion to the pan, and cook until soft and golden. Sprinkle flour over and stir in, then add rosemary and salt and pepper to taste. Pour over lamb, cover, and bake in a preheated oven 350° for 1 hour. Meanwhile prepare vegetables. Heat 2 ounces butter in a large saucepan, and toss turnips, carrots and onions for a minute or to until coated with butter. Sprinkle with sugar and toss until the sugar has melted. Put aside.
When lamb has cooked for 1 hour, add turnips, carrots and onions to casserole with potatoes. Cover and bake a further 20 minutes. Add peas and cook for 15 minutes or until the peas are cooked and other vegetables tender. Taste for seasoning, adding more salt and pepper if necessary. Serve from casserole, sprinkled with finely chopped chives and parsley.
Makes 6 servings
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