Lamb Stew Casserole

10 Reviews

Prep: 25 min
Cook: 1 hr
Ready In: 1 hr 25 min

“Everything you'd get in lamb stew... just not in stew form!” - by Elizabeth Sarah

Ingredients

1 1/2 pounds shoulder lamb chops
4 onions, peeled and thinly sliced
2 teaspoons dried parsley
6 carrots, sliced
1/2 teaspoon pepper
1/2 teaspoon salt
6 small potatoes, peeled and sliced

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Metric US

Original recipe yields 6 servings

Directions

Preheat oven to 350 degrees F (175 degrees C).
Trim excess fat from the lamb chops and place them into a greased 2 quart casserole dish. Cover the lamb with a layer of sliced onion, then sprinkle with 1/3 of the parsley, salt and pepper. Cover the onions with the sliced carrots, then sprinkle with another 1/3 of the parsley, salt and pepper. Cover the carrot layer with a layer of potatoes, and sprinkle with remaining parsley, salt and pepper. Add enough cold water to fill the dish halfway.
Bake, covered, for 30 minutes in the preheated oven, then remove the cover and continue to bake for an additional 30 minutes.

Nutrition

Amount Per Serving (6 total)

Calories
454 cal
23%

Fat
23.9 g
37%

Carbs
36.4 g
12%

Based on a 2,000 calorie diet

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Reviews (10)

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MEREDITHV

Dec. 11, 2003

"Nothing special. One hour of cook time was enough to cook the lamb, but the carrots and potatoes were still hard. I used the juice to make gravy, but still not great. Won't make it again...." See more"

kp89dc2

May. 11, 2007

"I think I did something wrong. I "thought" I followed the directions exactly, but I ended up with so many veggies that it didn't fit in the casserole dish (the size stated in the recipe). Once I got e..." See moreverything as closely put together as possible to what the recipe called for and cooking it (for longer than stated) I tasted fine. I might make it again, but I'd definitely make some changes to the recipe."