Plum Lamb Casserole The Best Recipes

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Plum Lamb Casserole

"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."

Ingredients :

• 1 tablespoon butter
• 1 onion, sliced
• 2 tablespoons all-purpose flour
• salt and ground black pepper to taste
• 2 pounds lamb shoulder chops, trimmed
• 1 carrot, sliced
• 1/2 cup sliced celery
• 1/2 cup low-sodium vegetable stock
• 1/4 cup plum jam
• 2 tablespoons tomato sauce
• 2 teaspoons Worcestershire sauce

Instructions :

Prep : 25M	Cook : 4M	Ready in : 1H55M

• 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.

Notes :

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

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