Plum Lamb Casserole

"A family favorite. I don't even like chops and I like this recipe! I ran out of plum jam for this recipe once and used apricot instead. It still tasted good. I normally leave out the celery."
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1 h 55 m servings 557 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 557 kcal
  • 28%
  • Fat:
  • 34.1 g
  • 52%
  • Carbs:
  • 25.8g
  • 8%
  • Protein:
  • 35.3 g
  • 71%
  • Cholesterol:
  • 142 mg
  • 47%
  • Sodium:
  • 283 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat butter in a large pot over medium heat until melted. Add onion; cook and stir until softened, about 5 minutes.
  3. Season flour with salt and pepper in a shallow dish. Dredge lamb chops in flour mixture on both sides.
  4. Layer lamb chops with onion, carrot, and celery in a casserole dish.
  5. Mix stock, plum jam, tomato sauce, and Worcestershire sauce together in a small bowl. Pour over lamb in the casserole dish.
  6. Bake in the preheated oven until lamb is tender, about 1 hour 30 minutes.


  • Cook's Notes:
  • Substitute oil for the butter if preferred.
  • Substitute water for the stock if preferred.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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