Another Delicious Tasty Dish.
I love Dishes that are cooked with wholesome Ingredients allowing natural flavours to nip at your Taste Buds.
This Casserole is cooked with the Meat left on the Bone, thus adding deep rich Earthy flavours.
The Lamb Chops are so tender and succulent at the end of cooking, they melt in your mouth.
When ready to serve place the Casserole Dish in the middle of the Table and accompany with some Gluten Free crusty Bread.
Lamb Shoulder Chop Casserole
- 4 Lamb Shoulder Chops
- 2 Rashers of Bacon
- 1 Onion, sliced thinly
- 2 Gloves Garlic, crushed
- 2 Carrots, sliced thinly
- 1 cup Peas and Corn
- 1/2 cup Brown Rice
- 1 Stalk Celery, chopped
- 6 Mushrooms, sliced
- 1 Leek, sliced
- 1 400g Tin Oregano and Basil Diced Tomatoes
- 1 400g Tin Crushed Tomatoes
- 2 tablespoons Rosemary, chopped
- Dried Mixed Herbs
- Fresh Thyme, chopped
- Fresh Parsley, chopped
- Pepper, seasoning
- Buckwheat Flour, for coating
- Olive Oil
Preheat the Oven to 180ºC
Place Oil in a Pan and heat.
Coat the Lamb Chops with the Buckwheat Flour and Herbs, place into the Pan and brown on both sides.
When browned add to the Casserole Dish and set aside.
Slice and chop the Bacon, add to the Pan with the Garlic, Celery and Leeks cooking for a few minutes.
To this mixture add the Oregano and Basil Diced Tomatoes, crushed Tomatoes and Rice, stir to mix and heat through.
Cut the Mushrooms in half and add to the Chops with the Carrots, Peas and Corn.
Now place the Tomato mixture from the Pan into the Casserole Dish.
Cover with a Lid and cook for about 45-60 minutes.
Serves 4
