Sprinkle bottom of large roast pan or baking dish lightly with oil.
Next, add half the crushed garlic, a little parsley, rosemary, salt, pepper and half the diced tomatoes.
Then place shoulder lamb chops on top.
Next, layer cubed potatoes, followed by drained mushrooms.
Sprinkle with another layer of crushed garlic, parsley, rosemary, salt, pepper and diced tomatoes.
Top off lightly with Parmesan cheese and bread crumbs; sprinkle with oil.
Add water until bottom of pan is covered with about 1/2 inch.
Rub both sides of each chop with the paste; let stand
5mm cubes.
Peel and chop the garlic finely, then put
Place chops in bottom of greased baking pan. Peel and quarter potatoes and fill in around chops.
In a bowl, mix salt, pepper, parsley, grated cheese, garlic and chopped onion.
Sprinkle mixture on top of chops.
Add crushed tomatoes.
Bake in covered casserole dish at 350\u00b0 for 1 1/2 hours.
Makes 4 or 6 servings.
oiling; cover and simmer until lamb is tender, about 1 1
b>lamb and put it into your tagine or pan. Trim and chop
Season both sides of the lamb chops with black pepper and
ou cut up the lamb, chop the garlic, and chop the tomatoes.
heavy based pan& brown lamb chops on both sides.
(If you are using lamb, depending on the cut, cook
0-40 minutes or until lamb is very tender.
Remove
Sprinkle chops with salt and pepper on both sides.
Add wine, water and bouillon cube.
Simmer 1/2 hour, covered.
Combine first 4 ingredients.
Pour over lamb chops in a shallow bowl.
Let chops sit 2 hours or more covered in refriegerator, turning once or twice during this time.
Remove from marinade.
Sprinkle meat with salt and pepper, to taste.
Cook on BBQ or broil until done to your liking.
In microproof baking dish, arrange lamb chops in one layer. Sprinkle with onion and garlic.
Cook, covered, on High (maximum power) for 5 minutes.
Combine remaining ingredients and spread over lamb chops.
Cover with waxed paper and cook on 60 (Bake) for 15 minutes or until lamb chops are tender.
00b0C.
Lightly seal the lamb forequarter pieces with some oil
rying pan and brown the lamb chops well. Transfer to a
edium-high heat.
Season lamb generously with salt and pepper
Prepare barbecue (high heat).
Whisk hoisin sauce, soy sauce, Sherry, chili oil, rice vinegar, and finely chopped garlic to blend in shallow dish; mix in 1/3 cup thinly sliced green onions.
Add lamb and turn to coat.
Let marinate 20 minutes.
Brush grill rack with oil.
Grill lamb to desired doneness, about 3 minutes per side for medium-rare.
Sprinkle lamb with remaining green onions and serve.
oss gently to coat the lamb chops evenly. Place in the
Heat oven to 350\u00b0.
Combine flour, salt, pepper and oregano; mix well.
Pound flour mixture into lamb chops with the edge of a saucer.
Heat oil in large skillet over medium heat.
Add lamb chops and scallions and cook until chops are browned on both sides.
Arrange chops and scallions in a greased shallow casserole.
Combine coffee and sour cream; blend well.
Pour over lamb chops; sprinkle with cheese.
Bake in oven for 30 minutes, or until tender.