Lamb and Rice


Lamb and Rice


  • 2 tablespoons shortening
  • 2 onions, chopped
  • 6 shoulder lamb chops
  • 1 tablespoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 bay leaf
  • 2 carrots ,sliced
  • 2 stalks celery, chopped
  • 6 cups water
  • 1 cup rice
  • 1/4 pound mushrooms, chopped
  • 2 egg yolks, beaten


Heat the shortening in a heavy saucepan or casserole. Add the onions and lamb chops. Cook over medium heat 15 minutes, turning the chops frequently. Add the salt, pepper, bay leaf, carrots, celery and water. Cook over medium heat for 30 minutes. remove the chops. Add rice and mushrooms. Cover and cook over low heat for 25 minutes. Discard bay leaf. Add the egg yolks, stirring constantly to prevent curdling. Place the chops on top. Bake uncovered in a 375 deg oven for 10 minutes. NOTE: I drain off most of the fat after the chops are cooked and before adding salt, pepper, bay leaf, carrots, celery and water.

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