Hearty Lamb Chop Casserole with Rice: A Family Favorite (Print Version)

Hearty Lamb Chop Casserole with Rice brings tender lamb, savory veggies, and fluffy rice together in one comforting dish. Perfect for a cozy family dinner.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 85 minutes
Servings: 4-6 Servings
Difficulty: Intermediate
Cuisine: Mediterranean
Dietary: High Protein

# Ingredients:

→ Main Stars

01 - 4-6 lamb shoulder chops (about 1-inch thick, bone-in or boneless)
02 - 1 ½ cups long-grain white rice
03 - 1 large yellow onion, chopped
04 - 4 cloves garlic, minced
05 - 2 medium carrots, chopped
06 - 1 cup frozen green peas
07 - 1 (14.5 oz) can diced tomatoes, undrained
08 - 3 cups chicken broth (low-sodium preferred)

→ Flavor Boosters

09 - 2 tbsp olive oil
10 - 1 tsp dried oregano
11 - 1 tsp dried thyme
12 - ½ tsp smoked paprika
13 - 1 bay leaf
14 - Salt and freshly ground black pepper, to taste

→ Fresh Finishes

15 - ¼ cup fresh parsley, chopped (for garnish)
16 - Lemon wedges (for serving)

→ Optional Swaps

17 - 1 red bell pepper, chopped (add with carrots)
18 - Handful of fresh spinach (stir in with peas)

# Instructions:

01 - First things first, pat those lamb chops super dry with paper towels. Seriously, this is crucial for a good sear! Heat a tablespoon of olive oil in a large, oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Once it’s shimmering, sear the lamb chops for about 2-3 minutes per side until they're beautifully browned and crusty. Don't overcrowd the pan; you might need to do this in batches. This step locks in the flavor, and honestly, the smell alone will make your stomach growl! Remove the chops and set them aside on a plate.
02 - In the same pot, reduce the heat to medium. If needed, add another drizzle of olive oil. Toss in the chopped onion, carrots, and a pinch of salt. Sauté, stirring occasionally, for about 5-7 minutes until the veggies soften and the onion becomes translucent. This is where the base of your flavor develops, so don't rush it! Next, add the minced garlic, dried oregano, dried thyme, and smoked paprika. Stir constantly for about 1 minute until fragrant; you'll smell it, I promise!
03 - Stir in the long-grain rice, making sure it’s coated with all those lovely spices and oils. Cook for another 2 minutes, stirring, just to toast the rice a little. This helps it cook up fluffy. Now, pour in the undrained diced tomatoes and the chicken broth. Give it a good stir, scraping up any delicious browned bits from the bottom of the pot – that's flavor gold right there! Add the bay leaf. Bring the mixture to a gentle simmer.
04 - Carefully nestle the seared lamb chops back into the pot, pushing them down gently so they're partially submerged in the liquid and rice. Make sure they're evenly distributed. Season everything with a bit more salt and pepper, if you like. Cover the Dutch oven tightly with its lid (or foil if using a regular pot). Transfer it to your preheated oven at 375°F (190°C) and bake for 45-50 minutes, or until the rice is tender and has absorbed most of the liquid.
05 - Once the rice looks tender, carefully remove the pot from the oven. Stir in the frozen green peas. Seriously, don't forget the peas like I did that one time! Give it another gentle stir, then re-cover the pot and let it rest for 10 minutes off the heat. This resting period is crucial; it allows the rice to steam a little more, the flavors to meld, and the lamb to become incredibly tender. Plus, it gives you a moment to tidy up your inevitable kitchen chaos!
06 - Before serving, remove the bay leaf. Sprinkle generously with fresh chopped parsley, if you're feeling fancy. A squeeze of fresh lemon juice over the top just before eating really brightens everything up, honestly, it's a game-changer! Serve this hearty Lamb Chop Casserole with Rice directly from the pot, family-style. It looks and smells amazing, and your house will smell like pure comfort. Enjoy!

# Notes:

01 - Always pat your lamb chops dry before searing; it makes all the difference for a good crust.
02 - Don't lift the lid during baking! That trapped steam is what cooks the rice perfectly. I learned that the hard way, with crunchy rice.
03 - Brown rice works as a substitute, but you'll need to increase the broth by about half a cup and bake for an extra 15-20 minutes.
04 - A dollop of Greek yogurt or sour cream on top of each serving adds a creamy, tangy contrast that I absolutely adore.

# Tools You'll Need:

01 - Large oven-safe Dutch oven or heavy-bottomed pot with lid (or large skillet and casserole dish)

# Nutrition Facts (Per Serving):

Calories: 650
Total Fat: 35g
Total Carbohydrate: 50g
Protein: 40g

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