Cook'n Club Home
Subscribe Now!

Cook'n Forum
HomeCook'n Archive

I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


Priority Support

       Volume I - March 30, 2007

Lamb Hot Pot Dinner

Serves: 4

  Download this recipe.

4 to 6 shoulder lamb chops cut 1-inch thick
1 tablespoon vegetable oil
Salt and freshly ground pepper to taste
2 teaspoons ginger root minced fresh
2 cloves garlic minced
3 onions medium, halved and thinly sliced
2 tablespoons margarine
4 potatoes medium, thinly sliced
2 tablespoons flour
2 teaspoons beef bouillon dissolved in 2/3 cup boiling water
Parsley Minced fresh

Heat oven to 350° F. Trim excess fat from chops. Brown in vegetable oil and place in a greased 9 x 13-inch baking dish; sprinkle with salt and pepper. Combine ginger root, garlic, and onions, tossing to blend; sauté lightly in margarine. Toss potato slices with flour. Layer onions and potatoes alternately over chops, sprinkling each layer with salt and pepper. Add bouillon. Cover tightly with foil and bake for 50 minutes. Baste vegetables; cover and continue to bake for another 20 minutes or until meat and potatoes are tender. Brown top under broiler. Garnish with parsley.

Contribute to the Cook'n Club!
DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.

Terms & Conditions | Webmaster | Privacy Policy | Unsubscribe

© 2007 DVO Enterprises, Inc. All rights reserved.
Sales: 1-888-462-6656