| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
T |
Plus 1 tsp. olive oil |
| 1 1/2 |
lb |
Lamb shoulder chops, trimmed |
| 1 |
lb |
Can cream of mushroom soup |
| 1 |
T |
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
A Message from our Provider:
“Ministry Is The Result of Intimacy With God”