Ingredients
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6
-
1
-
1
-
2
-
2
-
200
-
1
-
1
-
-
-
-
-
-
-
Directions
Mom’s Lamb Casserole, My Mom always used to make this when I was a kid and it makes my mouth water just thinking about it! This is a traditional British casserole – cheap, hearty and tastes FAB! It also freezes well, This was a challenge, solely because if one asks for neck chops at the market used, one gets neck bones Great for making stock but not so great for braising They took 3 times longer (at least) than the recipe suggests, to get at all tender However, the casserole at the end, after getting the meat off the bones, is quite tasty I have come to the conslusion that in the U S what we need to get are shoulder chops I shall try again with those, because the casserole is distinctly comfort-foodish Thanks for posting this I am back to add another star I ate a serving (reheated in the microwave) for lunch at work Without the issue of the meat, this is delicious!, My Mom always used to make this when I was a kid and it makes my mouth water just thinking about it! This is a traditional British casserole – cheap, hearty and tastes FAB! It also freezes well
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Steps
|
1
Done
|
Preheat Oven to 180 Degrees. |
|
2
Done
|
Heat a Frying Pan With a Teaspoon of Oil, Add Your Lamb Chops,. |
|
3
Done
|
Brown For About a Minute on Each Side Then Take Them Out and Put in a Deep Casserole Dish. |
|
4
Done
|
Add the Veg and Barley to the Casserole Dish. |
|
5
Done
|
Prepare the Lamb Stock, Stir the Mint Sauce in to It and Add to the Casserole, Making Sure the Liquid Covers the Meat and Vegetables. |
|
6
Done
|
Cook in the Oven For About an Hour or Hour and a Half Until the Veg Is Tender and the Meat Is Falling Off the Bone. Serve With Crusty Bread. |
