Yield: 1 Servings
|1 tablespoon||Plus 1 tsp. olive oil|
|1½ pounds||Lamb shoulder chops; trimmed|
|1 pounds||Can cream of mushroom soup|
|1 tablespoon||Plus 1 tsp. Worcestershire sauce|
|⅔ cup||Plus 2 Tbs. chicken stock|
|⅓ cup||Plus 3 Tbs. dry sherry|
|9 ounces||Mushrooms; halved|
Prep: 15 min, Cook: 1:00.
Preheat oven to 350°F. Heat oil in a heavy nonstick skillet over medium high heat. Cook chops 1 minute per side or until browned. Arrange chops in a casserole dish. Combine next 4 ingredients in a bowl and pour over chops.
Cover and bake 25 minutes per pound. Sauté mushrooms in same skillet over medium heat, stirring, 4-5 minutes until brown. Transfer mushrooms to a bowl. Sauté onions 5 minutes, stirring until golden. Combine cooked onion with mushrooms and stir through lamb casserole. Bake , uncovered, another 20 minutes, or until top is browned.
Posted to recipelu-digest by molony <molony@...> on Mar 03, 1998