Lamb and Mushroom Casserole Recipe

Lamb and Mushroom Casserole Recipes

Ingredients :

4 large lamb leg chops, (about 175g each)

1 tbsp oil

440g canned cream of mushroom soup

1 tbsp Worcestershire sauce

3/4 cup chicken stock

1/2 cup dry sherry

2 tsp oil, extra

250g button mushrooms, sliced

2 large onions, sliced

Method :

Preheat the oven to moderate 180C. Trim chops of excess fat and sinew. Heat oil in a heavy-based pan. Cook chops for 1 minute on either side or until well browned; drain on paper towels. Place chops in an 8-cup capacity casserole dish. Mix together soup, Worcestershire sauce, chicken stock and sherry. Pour over the chops. Cover casserole and bake for 90 minutes.

Heat extra oil in a pan and cook the button mushrooms for 3 minutes, or until brown. Set aside. Add onions to pan and cook for 5 minutes, or until soft and golden. Stir mushrooms through the casserole. Sprinkle onion slices over casserole. Return to oven, uncovered, for 30 minutes, or until onions are crisp and lamb is tender. Serve casserole with steamed fresh vegetables.

Serves 4

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