lamb casserole

mandy_moo_1

I've got some lamb chops, and i was gonna put them in a casserole but there's not a great deal of meat on them....i was wondering, can i cook the lamb chops in the SC with just a bit of water, pull the meat off, then put it back in the SC (cooked) together with the rest of the casserole stuff? in effect, the lamb will have been cooked twice, and i also want to freeze some of the portions...do you think this would be ok?

Queenie

Cooking them in the SC means that you won't need to pull the meat from the bone because the meat will *drop* off the bone Pick the bones out of the finished SC'd casserole, eat the portion you want and then simply freeze whats left over.

I do this with chicken thighs/pork chops/lamb chops because one of my son's doesn't like to see meat stuck to bones (strange child! :laugh: )

Enjoy your lamb chop casserole

mandy_moo_1

thanx Queenie.i'm gonna do that tomorrow, cos the lamb's just defrosting at the mo

tesuhoha

A good recipe for lamb casserole that kids like is my Greek lamb.

Fry some onions & garlic, then a large/2 small corgettes, add the meat and brown it, sprinkle with paprika & a little plain flour, cook for a further minute, then add a tin of tomatoes, or passata, tomato puree & herbs (rosemary, oregano not too much though) , cook in oven for about 3/4 of an hour. This goes great with rice & veg & takes away the fattiness of the lamb.

tesuhoha

Courgettes should be sliced by the way.

Lillibet_2

Queenie wrote:

Cooking them in the SC means that you won't need to pull the meat from the bone because the meat will *drop* off the bone Pick the bones out of the finished SC'd casserole, eat the portion you want and then simply freeze whats left over.

I do this with chicken thighs/pork chops/lamb chops because one of my son's doesn't like to see meat stuck to bones (strange child! :laugh: ) /QUOTE]

My Husband & his entire family are exactly the same:eek:
Is your son related??:rotfl:

AussieLass

I find cooking lamb chops or even just lamb in the SC a bit fatty. Usually there is an oil slick on the top which I find a bit off putting. I then tend to get bread and soak it all up, so I've stopped cooking lamb in the SC. I am a bit finicky with *fatty* type things though.

spiddy100

Not exactly an OS meal as it does use some packet stuff, but it was lovely DH normally refuses to eat chops but he didn't know this was made from chops (so very inexpensive for lamb) and I'm guessing you could make it in the SC too. I kind of threw it together with what I could find in the cupboard, roughly based on a recipe in a WW book, so I'm not making any claims to haute cuisine!

Minty lamb casserole
For 2

2 lamb chops (roughly 200g in weight)
2 carrots, peeled and roughly diced
1 leek, sliced
1 stick celery, sliced
250g boiling water
1 stock cube (beef or lamb)
2 tsp corn flour
2 tsp mint sauce

Preheat oven to 170C/gas mark 3. Cut the meat away from the bones and chop into chunks. Place the meat and veg, together with the lamb bones, into a casserole. Mix together the other ingredients to make a gravy, pour over the meat and veg. Put into oven for 1.5 hours.

Remove the lamb bones and serve with mash - yum

Penny-Pincher!!

I dont bother peeling the carrots..lol.

Sounds delish and very similar to what I serve. I put spuds init normally.

PP
xx

GreenNinja

Hi All,

Been fiddling about making a lamb casserole and came up with a version that really was delicious so thought I would share it with everybody..

Serves 2
2 pieces Lamb fillet
1 red onion
1 large sweet potato
1 tin cherry tomatoes
1 green pepper
1 chicken stock cube
1 tablespoon plain flour
2 tablespoons tomato puree
small amount of garlic
few mustard seeds
teaspoon of ground coriander
3 tablespoons water
2 large sprigs of rosemary.

Cut all the fat off the lamb and cut into cubes. Fry this off gently in a frying pan to brown the meat with the onion and garlic. Add the sweet potato cut into chunks. Then add the flour and blend in and then the other ingredients except the rosemary. Bring to the boil then place into a casserole dish with the 2 springs of rosemary resting on the top and then cover with a lid or piece of foil and cook for around an hour and 15 to an hour and a half on 190c.

Tastes gorgeous!

:beer:

curlywurlygirly

This sounds lovely.....do you think it would work just as well with beef or chicken (I Love lamb, but it doesn't like me)