Calories
285.6 kcal
Protein
22.9 g
Fat
39.2 g
Carbohydrates
4.6 g
Take 0.35 lbs. of lamb chops, rinse them in cold water. With a hatchet knife, separate the chops.
Peel and cut the onion into half-rings and slice the carrot into strips by the knife or you can grate it on a coarse grater.
Oil the heat-resistant saucepan's bottom with vegetable oil, lay out layers of chops, then carrot and, the last layer is onions.
Add salt and black pepper to taste, 2 bay leaves, seasoning with extra spices you want and mix with 4 tbsp of sour cream. Repeat the order of layers again and finish with a layer of carrot. (chops-carrot-onion-carrot)
Pour the cold water into the pot and put it on the stove. Bring the water to a boil. You can boil it with a kettle. Pour boiling water so it slightly covers the meat.
In the oven preheated to the maximum temperature, put the heat-resistant saucepan with our dish for 1.5 hours. Check the meat every 20 minutes by piercing it with a fork or toothpick. The meat should be soft.
Then remove the finished dish with oven mitts and allow to cool slightly. Serve with any side dish as grillesd vegetables.
For hard meat lovers, the roasting time can be reduced, and for those who like tender meat - increased. If you cook wild meat chops, 1 hour will be enough for roasting.
Use a wooden board so that you don't damage the surface of the table when you remove the hot pot.
Bon Appetit!
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