4 lamb chops*
1/2 cup all-purpose flour
1 lb white cabbage, cored, and
1 thinly sliced
2 tbsp butter
1/2 cup hot water
3 tbsp whole black peppercorns
1 *thin round-bone shoulder lamb chop, s, trimmed but w
1 some fat.
A Recipe for
Lamb & Cabbage Casserole
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This is a recipe for Lamb & Cabbage Casserole from the recipe cookbook of Recipes-to-go (Meat)
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Directions: Directions: Lightly salt the chops, preferably an hour
before you plan to cook them. Oil a heavy casserole that can be
placed on top of the stove and that is just wide enough to hold two
chops.
Put in two chops and sprinkle them with flour. Place a 1/2 to 1-inch
layer of cabbage over them, sprinkle with salt and then flour, and
dot with butter. Continue making layers, ending with cabbage and a
little butter. Pour on the hot water.
Tie the peppercorns securely in cheesecloth and lightly bruise them
with a rolling pin, or bruise them with pestle and mortar and put
them in a metal spice-holding ball. Bury the peppercorns in the
casserole.
Cover and bring to the boil. Immediately lower the heat and simmer
very gently for about 1 1/2 hours, until the meat is very tender and
the cabbage almost melted. Remove the peppercorns. Serve with boiled
potatoes.
Serves: 6
Lamb & Cabbage Casserole Recipe brought to you by Recipes To-Go