Lamb Chop Casserole

GOOD FOR A COLD WINTER'S NIGHT WAS IN A READER'S DIGEST COOK BOOK I JUST ADDED CHANGES TO IT

• Ready In: 2 hrs
• Serves: 4-6

Ingredients

• 8  lamb chops (OR HOGGET FOREQUARTER CHOPS)
• 1⁄4 cup plain flour
• 45  g butter
• 2  onions
• 5  slices bacon
• 2  cups  frozen vegetables
• 1 3⁄4 cups  chicken stock or 1 3⁄4 cups  beef stock
• 200  g mushrooms, sliced
•  salt & pepper
• 1  tablespoon Worcestershire sauce
• 6  baby potatoes (CUT INTO CUBES)
• 1  packet  maggi seasoning, lamb casserole

Directions

1. PREHEAT OVEN TO 160 DEGREES.
2. BRUSH A LARGE 6 CUP CAPACITY HEATPROOF CASSEROLE DISH WITH MELTED BUTTER.
3. ROLL CHOPS IN FLOUR, SHAKE OFF EXCESS, AND RESERVE FOR LATER USE.
4. ADD BUTTER TO FRYING PAN AND BROWN CHOPS. PLACE CHOPS IN CASSEROLE DISH. PUT BACON, VEGETABLES, POTATOES AND MUSHROOMS ON TOP OF CHOPS.
5. ADD RESERVED FLOUR TO PAN MELT A LITTLE MORE BUTTER IF NEEDED. COOK UNTIL DARK BROWN. POUR IN STOCK AND STIR UNTIL MIXTURE BOILS. POUR OVER CHOPS.
6. ALSO ADD A PACKET OF MAGGI LAMB CASSEROLE. JUST ADD PACKET TO A CUP OF WATER AND POUR OVER CHOPS. COVER CASSEROLE DISH WITH LID AND COOK FOR 1 1/2 HOURS.