Lamb Stew Casserole Recipe - Allrecipes.com
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Lamb Stew Casserole

Recipe by  

"Everything you'd get in lamb stew... just not in stew form!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    25 mins
  • COOK

    1 hr
  • READY IN

    1 hr 25 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Trim excess fat from the lamb chops and place them into a greased 2 quart casserole dish. Cover the lamb with a layer of sliced onion, then sprinkle with 1/3 of the parsley, salt and pepper. Cover the onions with the sliced carrots, then sprinkle with another 1/3 of the parsley, salt and pepper. Cover the carrot layer with a layer of potatoes, and sprinkle with remaining parsley, salt and pepper. Add enough cold water to fill the dish halfway.
  3. Bake, covered, for 30 minutes in the preheated oven, then remove the cover and continue to bake for an additional 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Aug 29, 2002

My husband and I enjoyed this recipe. Very easy to prepare and tastes great! Thanks.. GCB

 
Most Helpful Critical Review
Dec 11, 2003

Nothing special. One hour of cook time was enough to cook the lamb, but the carrots and potatoes were still hard. I used the juice to make gravy, but still not great. Won't make it again.

 

12 Ratings

May 11, 2007

I think I did something wrong. I "thought" I followed the directions exactly, but I ended up with so many veggies that it didn't fit in the casserole dish (the size stated in the recipe). Once I got everything as closely put together as possible to what the recipe called for and cooking it (for longer than stated) I tasted fine. I might make it again, but I'd definitely make some changes to the recipe.

 
Feb 15, 2011

I have made this twice now, both times my ladyfriend and I have been very happy with it. Since some people thought it bland, I didn't measure out, but rather just went heavy with garlic pepper, garlic salt, and parsley. I found the flavor to be great. I sliced and precooked the veggies for about 50 minutes covered, with the suggested water in the pan, and near the end of that time, browned the lamb shoulder chops in olive oil with some rosemary. I lifted up the veggies with a spatula and slid the chops underneath to cover the bottom of the pan, covered by the veggies. Added a bit more water, and cooked for 30 min covered and 30 min uncovered. This is my introduction to cooking with lamb, and we both love it.

 
Jan 19, 2010

This was absolutely delish! I precooked the veggies before baking it. t was easy, simple & very tasteful. Even my fussy 16yo & 3yo ate it to hearts content. Will definitely be putting it in my recipe-box. Thank you

 
Jan 21, 2008

The technique was exactly what I was looking for, but browned the chops with 2 sprigs of rosemary in garlic olive oil, then layered and baked them as directed using only one onion. I did have to cook an extra hour. This was a really good recipe, thank you!

 
Feb 15, 2007

My family enjoyed this. It was a hearty meal on a cold winter day and was very easy to make. Didnt use that many onions, and baked it probably an extra 40 minutes to get the veggies done..but the lamb was very tender.

 
Apr 12, 2010

What an easy and beautiful dish. Needed to cook it a bit longer than it said.

 

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Nutrition

  • Calories
  • 454 kcal
  • 23%
  • Carbohydrates
  • 36.4 g
  • 12%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 23.9 g
  • 37%
  • Fiber
  • 5.2 g
  • 21%
  • Protein
  • 23.2 g
  • 46%
  • Sodium
  • 278 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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