Plum Lamb Casserole Recipe

Name: Plum Lamb Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; 1 onion, sliced; 2 tablespoons all-purpose flour; salt and ground black pepper to taste; 2 pounds lamb shoulder chops, trimmed; 1 carrot, sliced; 1/2 cup sliced celery; 1/2 cup low-sodium vegetable stock; 1/4 cup plum jam; 2 tablespoons tomato sauce; 2 teaspoons Worcestershire sauce

Servings: persons

1 tablespoon butter
1 onion, sliced
2 tablespoons all-purpose flour
salt and ground black pepper to taste
2 pounds lamb shoulder chops, trimmed
1 carrot, sliced
1/2 cup sliced celery
1/2 cup low-sodium vegetable stock
1/4 cup plum jam
2 tablespoons tomato sauce
2 teaspoons Worcestershire sauce

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.

749

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon butter, 1 onion, sliced, 2 tablespoons all-purpose flour, salt and ground black pepper to taste, and more.

Yes, Plum Lamb Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Plum Lamb Casserole

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