Lamb Chop Casserole mmmmmmmm

Lamb Casserole

A good use for 'boring' lamb chops!
2 tablespoons butter
6 lamb chops
2 onions, sliced
1 cup rice
1 x 425g tin tomatoes
Chicken or beef stock
Salt and pepper
1 tablespoon brown sugar
2 slices bread
½ cup grated cheese

Heat 1 tablespoon butter in a big pan. Remove fat from chops. Brown chops on both sides and put aside. Fry sliced onions until just cooked. Remove. Place rice in a greased ovenproof dish, drain tomatoes and reserve juice, add sufficient stock to tomato juice to make up 2 cups. Bring stock to boiling point. Add to rice. Add salt and pepper. Place chops on rice, top with cooked onion, tomatoes and brown sugar. Cover and cook in oven (180-200c) for 35 mins or until chops and rice are tender. Cut bread into small pieces. Combine bread, cheese and remaining butter, sprinkle over chops and bake in oven until cheese is melted.

Apricot Chicken Casserole

Remember these recipes are also accessible on the 'recipes' links!

Apricot Chicken Casserole

1 kg chicken pieces
1/3 cup oil
1 packet French onion soup mix
¼ cup plain flour
1 x 470g tin apricot nectar
2 chicken stock cubes
Salt and pepper
Cream (optional)
Parsley


Brown chicken in a pan with oil. Remove pieces and place in casserole dish. In pan, add soup mix and flour. Stir until flour is golden brown. Remove pan from heat. Add apricot nectar, 2 cups water, chicken stock cubes, salt and pepper to taste. Return pan to heat and stir until sauce thickens. (stir in optional cream). Pour sauce over chicken in casserole dish. Bake in oven (180-200c) for 1 hour. Garnish with chopped parsley.