| 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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