Recipe Lamb chop and artichoke casserole : Hearty Dishes and Tasty

Recipe Lamb chop and artichoke casserole : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe Lamb chop and artichoke casserole has been designed to be as simple and easy as possible to put into practice. With 0:15 prep, 4 serving, Capable cooks level.

This hearty lamb casserole would also be great served over mashed potato to soak up the delicious sauce.


  • 2 tablespoons olive oil
  • 6 lamb forequarter chops, trimmed
  • 2 brown onions, halved, sliced
  • 2 carrots, sliced
  • 2 garlic cloves, crushed
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried rosemary
  • 1 tablespoon plain flour
  • 2 cups Massel beef stock
  • 2 x 400g cans cherry tomatoes in juice
  • 170g jar or tin marinated artichoke pieces, drained
  • 400g can cannellini beans, drained, rinsed
  • 2 tablespoons lemon juice
  • 1/4 cup fresh flat-leaf parsley leaves, to serve
  • Steamed white rice, to serve


  • Step 1
    Preheat oven to 200C/180C fan-forced.
  • Step 2
    Heat oil in a 10-cup-capacity flameproof baking dish over medium heat. Cook lamb chops, in batches, for 2 to 3 minutes each side or until browned all over. Transfer to a plate.
  • Step 3
    Add onion and carrot to dish. Cook, stirring, for 5 minutes or until onion is softened. Add garlic, oregano and rosemary. Cook, stirring, for 1 minute or until fragrant. Add flour. Cook for 1 minute. Gradually add stock, stirring constantly, until smooth. Add tomato, artichoke, beans and lemon juice. Return chops to pan.
  • Step 4
    Cover tightly with foil. Bake for 50 minutes. Remove foil. Bake for a further 20 minutes or until thickened slightly. Sprinkle with parsley and serve with rice.

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