4 lamb chops
1 cup brown rice
1 cup white wine
2 cups water
Tony Cachere’s seasoning (to taste)
2 cups beef stock
1 package frozen “gumbo veggies” (okra, corn, etc.)
2 tbsp olive oil
Preheat oven to 325F and place 2 burners on HIGH. On one burner, put a saucepan with 2 cups of water to boil. When boiling, add rice. Place dutch oven on burner an heat up the olive oil. Season lamb chops with Tony Cachere’s and brown both sides (while rice cooks).
When meat is browned, deglaze the pot with the white wine. Then add the gumbo veggies first, then the rice (even if it’s not cooked thru, it’s fine. It’ll steam more). Cover the pot and place it in the oven to braise.
Last night, w/in about 20 minutes the dish was cooked thru. Pull of meat and place the pot back on the stovetop. Add stock and heat mixing it all together.
This is good without making into a soup too…
4 lamb chops
1 can Cambells Condensed Cream of Mushroom soup
1 8oz package of shredded mozzerella cheese
Preheat oven to 375F. Pop open both tubes, and separate all the little triangles. Arrange them on a silicone mat on a backing pan/in a backing dish. With a teaspoon, spread a spoonful of still condensed soup inside each triangle (be sure to leave the tip clear so it will close). Sprinkle with cheese. Roll closed.
Cook for 11-13 minutes--just like it says on the package. Makes 16.
The baby LOVES them as part of a meal. No crusts. Buttery bread. And he doesn't get his hands "yucky" because the filling doesn't fall out.