Easy Lamb and Potato Bake
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INGREDIENTS 4 American lamb shoulder blade chops or leg steaks, 3/4-inch thick, trimmed
Non stick vegetable cooking spray
2 tablespoons cornmeal
1 tablespoon prepared mustard
4 teaspoons water
1 package (4.5 to 5.5 ounces) scalloped potato mix (4 to 5 serving size)
1 teaspoon caraway seedsSpray a skillet with nonstick coating. Brown chops over medium-high heat about 5 minutes on each side.
Prepare scalloped potato mix in an 8 x 8 x 8-inch baking dish according to package directions except omit margarine and add caraway seeds.
Combine cornmeal, mustard and water and mix well. Spread mixture on surface of browned chops; place mustard-side up on top of dried potato mixture.
Bake, uncovered, in 400 degree oven for about 35 minutes or until lightly browned. Remove from oven; let stand 5 minutes.
Makes 4 servings