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Source: The Working Family's Cookbook

Provencale Lemon Lamb Casserole
The lemon and mint in this dish marry beautifully with the other ingredients.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 45 minutes
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3 tablespoons olive oil
4 shoulder lamb chops, about 6 inches each, about 1/2-inch thick
1 medium-size onion, coarsely chopped
2 medium-size carrots, chopped into 1/4-inch-thick pieces
9 ounce package frozen artichoke hearts, thawed
2 large potatoes, peeled and cut into 1/8-inch-thick slices
1 medium-size clove garlic, finely chopped
1/3 cup beef broth or dry white wine
Grated rind and juice of 1 small lemon
salt
freshly ground pepper
chopped fresh mint, for garnish, optional




Heat the oven to 400 degrees.

Heat the oil in a large ovenproof frying pan over high heat. Add the chops and cook for about 4 minutes, turning once, until the chops are browned on both sides. Transfer the chops to a plate, reserving the fat from the pan.

Add the onion and carrots to the pan and cook, stirring often, until the onion is softened. Add the artichokes, potatoes and garlic and cook, stirring often, for about 5 minutes until the potatoes are limp. Add the beef broth, lemon rind, lemon juice, mint and any juices from the chops and bring the mixture to a simmer, scraping any browned bits from the bottom of the pan with a wooden spoon. Season the vegetables with salt and pepper and place the lamb chops on top. Cover the skillet and put it in the oven. Bake for 15 minutes. Uncover the skillet and bake for another 15 minutes until the lamb chops are well done. Serve immediately sprinkled with the chopped mint, if desired.





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