Lamb chops are incredibly delicious. Our Cleaver’s Organic Lamb Loin Chop is 100% grass-fed and gluten and preservative-free. Casserole recipes are oven-baked meals that rely on simple ingredients to make the ultimate old-school comfort food. Perfect for the upcoming cold winter nights, our delicious and stress-free Cleaver’s lamb chop casserole recipes are the perfect choice for your next family dinner.
Tips for making the perfect casserole
Our favourite Lamb Chop Casserole Recipes at Cleaver’s
1. Tips for making the perfect casserole
- Use a shallow dish. Shallow dishes cook faster and offer lots of surface area for all that crisp and tasty browning we love.
- Remove any excess water. Remember to always cook the meat first and drain it with paper towels so that your casserole won’t be left soggy or greasy! Though there is an exception: if you’re cooking with lean poultry, don’t drain that juicy flavour!
- Know how to assemble your casserole dish. Only fill it until it’s three-quarters of the way and leave room for the ingredients to rise.
- Worried about the spillover? Set it on a baking sheet before placing the casserole in the oven – that should do the trick.
- Go crazy and get creative! Casseroles are easy and flexible recipes that everyone can follow. Once you get a feel for what works, they’ll be finger-tasting delicious!
2. Our favourite Lamb Chop Casserole Recipes at Cleaver’s
Here are two of our favourite lamb chop casserole recipes at Cleaver’s, ideal for your next family dinner. A tip before you get started: a lamb chop will get tender over time in the oven, but it reaches maximum tenderness at medium-rare. Cooking for too long will only make the meat tougher, so make sure to keep an eye out on your casseroles while it’s in the oven.
Cleaver’s Organic Lamb Chop Casserole Recipe Pick #1: Rosemary Herbed Lamb Chop Casserole with Carrots and Onions, and Cauliflower Mash
This Rosemary Herbed Lamb Chop Casserole recipe is an easy classic dinner option, but with a twist: the Cauliflower Mash pairs perfectly as a delicious side, which also regularly makes an appearance at upmarket bistros and fine dining restaurants, making this recipe a fulfilling yet fancy dinner. This recipe serves up to 4 people, perfect for a family meal.
While the lamb is baking, you can make the cauliflower mash for time efficiency as it only takes 10 minutes to prepare. The recipe’s servings could be altered to your family’s size by adding more lamb.
- 4 Cleaver’s Organic Lamb Loin Chops (about 0.7kg total)
- 6 carrots (cut into 5cm pieced)
- 4 medium onions (peeled, halved)
- 1 bay leaf
- 1/2 teaspoon dried leaf thyme (crumbled)
- 1/4 cup extra virgin olive oil
- 1 tbsp rosemary leaves
- 3 garlic cloves, finely minced
- 1 tbsp rosemary leaves, finely chopped
- 1 tsp each salt and pepper
- 1/2 teaspoon dried oregano
- 1 dash ground black pepper
- 2 beef bouillon cubes
- 1 cup boiling water
For the Cauliflower Mash:
- 500g cauliflower florets
- 4 cloves whole garlic, peeled and smashed
- 3 tbsp extra virgin olive oil
- 2 tbsp finely grated parmesan cheese
- Salt and pepper to taste
- Trim excess fat from the lamb chops. Pat dry with paper towels.
- Mix the marinade ingredients (rosemary, virgin oil, thyme, garlic cloves, oregano, and pepper) together, then pour over the platter. Let it marinate for at least 1 hour, for best results- 3 hours more or overnight.
- In a nonstick skillet over medium heat, cook and brown the lamb chops well on both sides for about 1 5 minutes.
- Preheat oven to 135 °C. Arrange the lamb chops in a single layer in a shallow baking dish.
- Add carrots, onions, and bay leaf to the platter.
- Dissolve the beef bouillon in boiling water.
- Pour the beef-flavoured water over the lamb chops. Cover with foil and bake for 45 minutes.
- To prepare the sides, place the cauliflower and garlic in a steamer over a large pot of boiling water. Steam until tender, approx. 15 minutes.
- Place the cauliflower and garlic in a food processor and pulse, adding the oil in a thin stream, until smooth.
- Add the parmesan cheese, and season to taste, pulsing until just blended.
- Uncover and drain off the fat. Bake for 20 minutes longer.
- Serve the lamb chops with the vegetables and pan juices, as well as the cauliflower mash!
Cleaver’s Organic Lamb Chop Casserole Recipe Pick #2: Lamb Chop, Potato and Zucchini Casserole Bake
This delicious recipe is flavourful, easy, and nourishing. Spend a few minutes throwing the ingredients into a casserole dish and let the oven do the trick! Perfect for when you have leftovers or you just want an easy, quick-prep dinner. This recipe serves four people.
- 12 Cleaver’s Organic Lamb Loin Chops, trimmed (1.2kg)
- 1/4 cup (60ml) Worcestershire sauce
- 1/3 cup (100g) tomato paste
- 2 tablespoon hot or mild mustard
- 2 clove garlic, crushed
- 1/3 cup (75g) brown sugar
- 2/3 cup (160ml) water
- 1/2 cup (75g) plain flour
- 3 large (600g) brown onions, cut into 5mm-thick slices
- 500g chat potatoes, sliced thinly
- 2 medium (240g) zucchini, sliced
- 1/2 cup coarsely chopped flat-leaf parsley
- Preheat oven to 200°C/180°C fan-forced. Combine Worcestershire sauce, tomato paste, mustard, garlic, sugar, and water in a medium bowl.
- Toss lamb in seasoned flour to coat. Shake off excess. Place onion on the base of a baking dish, large enough to hold lamb in a single layer. Place lamb on onion; top with potato.
- Spoon sauce mixture over potato in the mixture and cover tightly with foil. Bake for 30 minutes. Remove the foil; baste potato and lamb with sauce mixture. Cover; bake for a further 20 minutes.
- Remove foil and add zucchini. Baste it with a sauce mixture. Bake, uncovered, for a further 20 minutes or until potato is browned and cooked through and lamb is tender.
- Serve the baked casserole sprinkled with parsley, enjoy!