| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | tb | Plus 1 tsp. olive oil |
| 1 1/2 | lb | Lamb shoulder chops; trimmed |
| 1 | lb | Can cream of mushroom soup |
| 1 | tb | Plus 1 tsp. Worcestershire sauce |
| 2/3 | c | Plus 2 Tbs. chicken stock |
| 1/3 | c | Plus 3 Tbs. dry sherry |
| 9 | oz | Mushrooms; halved |
| 2 | Onions; sliced |
INSTRUCTIONS
Prep: 15 min, Cook: 1:00. Preheat oven to 350°F. Heat oil in a heavy nonstick skillet over medium high heat. Cook chops 1 minute per side or until browned. Arrange chops in a casserole dish. Combine next 4 ingredients in a bowl and pour over chops. Cover and bake 25 minutes per pound. Sauté mushrooms in same skillet over medium heat, stirring, 4-5 minutes until brown. Transfer mushrooms to a bowl. Sauté onions 5 minutes, stirring until golden. Combine cooked onion with mushrooms and stir through lamb casserole. Bake , uncovered, another 20 minutes, or until top is browned. Posted to recipelu-digest by molony <molony@scsn.net> on Mar 03, 1998
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