My mother in law makes this chop casserole recipe which my kids love. After bringing a dish of this recently the kids were very keen for me to have the recipe. Nana so obliged and I thought I would share it as well!
Nana’s Lamb Chop Casserole Recipe
Ingredients:
- 8 chump or forequarter lamb chops
- 4 tbsp flour
- 2 tbsp sugar
- Salt & pepper to taste
- 1/2 tsp each of ground ginger, mustard, curry, spice (Nana uses mixed spice.)
- 4 tbsp tomato sauce
- 4 tbsp vinegar
- 2 cups water or stock
- Parsley
Instructions:
- Trim chops, and place in oven proof dish (with lid) with remaining ingredients.
- Leave to marinate for 1 hour.
- Place in a moderate-slow over 160°C for 2 hours.
- If you use forequarter chops, it is better to do it the day before so that you can easily remove any fat as it solidifies on the surface.
- Serve with creamy garlic mash!
Family Menu Plan For The Week
Baking: Lemon Slice
Monday: Pasta With Chicken and Baby Spinach
Tuesday: Pumpkin Soup
Wednesday: Chicken Stir Fry With Seasonal Vegetables
Thursday: Beef Stroganoff
Friday: Left Overs
Saturday: Tacos
Sunday: Nana’s Lamb Chop Casserole!
If you like the look of this family menu plan, then you might like to use The Planning With Kids Free Menu Planner. With the menu planner you can select your meals for the week and print our your own shopping list.
If you would like to have one of your recipes added to the menu planner database, just be one of the first two people to leave a link or actual recipe in the comments section on my regular Menu Plan Monday Post. I will add it to the database and then email to let you know it has been included.
For more menu planning ideas head on over to Laura’s place at “I’m an Organizing Junkie“.
{ 4 comments }
Yum – I love a good lamb chop recipe. This one will definitely be on the menu this week. My kids will love it.
Liesl (Hoppo Bumpo)s last blog post..Eye spy …
Perhaps you might like to add my recipe for chicken & leek open pie?
Ingredients:
1kg chicken thighs or breasts
2 tablespoons plain flour
2 large leeks, quartered
150g unsalted butter
1/2 cup fresh parsley
2/3 cup milk
1 cup cream
1 sheet puff pastry
Prep time: 30 minutes
Cook time: 45 minutes
*Before you start – preheat the oven to 200C.
1. Chop chicken into bite-sized pieces and toss with flour seasoned with salt & pepper.
2. Chop leeks into slices from the quarters and wash well.
3. Melt half the butter in a frypan and saute the leeks for 10 minutes until well softened. Remove from pan with slotted spoon.
4. Melt half remaining butter in the same frypan and quick-fry half the chicken pieces, removing them when golden.
5. Melt remaining butter and repeat the process with remaining chicken.
6. Toss the cooked chicken with the cooked leek and add the parsley.
7. Return half the mixture to the pan and add half the milk and half the cream, simmering for 5 minutes.
8. Repeat with the second half of the mixture, milk and cream.
9. Place the combined mixture into a pie dish (1.5 litre is best) and cover with puff pastry.
10. Cook in oven for 35-40 minutes until golden and filling is bubbling out.
11. Serve and enjoy, but warn people that the insides will be reeeeeally hot at first!
Serves 6 comfortably.
Leisl – Definitely the weather for a casserole at the moment.
Kathy – What a great recipe. Sounds delicious and will add it the planner. Can’t wait to try it!
I love a lamb chop casserole too. I can remember my great grandmother making them. Real comfort food. I think I’ll try your Nana’s next week
Leannes last blog post..Big Savings on Groceries
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