Lamb Chop Casserole

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 03/31/21
Lamb Chop Casserole

The Spruce / Maxwell Cozzi

Prep: 15 mins
Cook: 80 mins
Total: 95 mins
Servings: 4 servings
Yield: 1 casserole

This herbed lamb chop casserole recipe features carrots and onions and makes a delicious dinner.

Rib and loin lamb chops are too pricey and tender to be braised in a casserole. But this dish makes use of less-expensive shoulder lamb chops which are cut from the arm portion of the shoulder and are a tougher cut of meat―prime candidates for the braising pot. 

Enjoy this casserole with a loaf of homemade crusty bread and an apple cobbler for dessert.

Ingredients

  • 4 shoulder lamb chops, about 1 1/2 pounds

  • 6 medium carrots, cut into 2-inch pieces

  • 4 medium onions, peeled and halved

  • 1 large bay leaf

  • 4 medium potatoes, peeled and cubed

  • 1/2 teaspoon dried leaf thyme, crumbled

  • 1/2 teaspoon dried oregano

  • 1 dash freshly ground black pepper

  • 2 teaspoons beef bouillon cubes

  • 1 cup boiling water

Steps to Make It

  1. Gather the ingredients.

    Lamb Chop Casserole ingredients

    The Spruce / Maxwell Cozzi

  2. Trim excess fat from the lamb chops. Pat dry with paper towels.

    trim fat from the Lamb Chops

    The Spruce / Maxwell Cozzi

  3. In a nonstick skillet over medium heat, brown the lamb chops well on both sides for about 15 minutes.

    lamb chop cooking in a pan

    The Spruce / Maxwell Cozzi

  4. Preheat oven to 375 F. Arrange the lamb chops in a single layer in a shallow, 2-quart baking dish.

    cooked lamb chops in a casserole dish

    The Spruce / Maxwell Cozzi

  5. Add carrots, onions, and bay leaf. If desired, add the cubed potatoes.

    carrots, onions, potatoes, and bay leaf added to the lamb chops in the casserole dish

    The Spruce / Maxwell Cozzi

  6. Sprinkle the lamb chops with thyme, oregano, and pepper.

    thyme, oregano, and pepper added to the lamb casserole ingredients

    The Spruce / Maxwell Cozzi

  7. Dissolve the beef bouillon in the boiling water.

    beef bouillon in a bowl with boiling water

    The Spruce / Maxwell Cozzi

  8. Pour the beef-flavored water over the lamb chops. Cover with foil and bake for 45 minutes.

    lamb chop casserole covered with aluminum foil

    The Spruce / Maxwell Cozzi

  9. Uncover and drain off the fat. Bake 20 minutes longer.

    drain the fat from the lamb chop casserole

    The Spruce / Maxwell Cozzi

  10. Serve the lamb chops with the vegetables and pan juices. 

    Lamb Chop Casserole

    The Spruce / Maxwell Cozzi

Tips

  • Leftovers, if any, of this Lamb Chop Casserole will stay good in the refrigerator for three to four days.
  • Russet potatoes are great potatoes to use in this dish.

Recipe Variation

  • Use 2 teaspoons of bouillon granules or beef bouillon powder in place of bouillon cubes. You can also replace the cubes and water with 1 cup of beef broth.
Nutrition Facts (per serving)
271 Calories
4g Fat
52g Carbs
10g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 271
% Daily Value*
Total Fat 4g 5%
Saturated Fat 2g 8%
Cholesterol 12mg 4%
Sodium 312mg 14%
Total Carbohydrate 52g 19%
Dietary Fiber 7g 26%
Total Sugars 9g
Protein 10g
Vitamin C 24mg 121%
Calcium 76mg 6%
Iron 3mg 15%
Potassium 1290mg 27%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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