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What You Need:
(To Serve: 4)
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4 lamb loin chops, 1 inch thick (about 6 ounces each)
1 teaspoon salt
Freshly ground black pepper
Thyme
3 tablespoons lard
3 cups onions, sliced about 1/8 inch thick
¼ teaspoon finely chopped garlic
¼ cup chicken stock, fresh or canned
1½ pounds (about 4 large) potatoes, peeled and sliced ¼ inch thick
3 large green peppers, with seeds and ribs removed, and sliced into rings (about 1½ pounds)
2 pounds tomatoes, peeled and sliced about ¼ inch thick (about 8 medium tomatoes)
½ bay leaf, crumbled
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Translate this recipe:
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| How To Cook: |
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1. Preheat the oven to 350°. Pat the lamb chops dry with paper towels, sprinkle them with ½ teaspoon of the salt, a few grindings of pepper and a little thyme.
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2. In a heavy 12-inch skillet over high heat, melt the lard until a light haze forms over it, then add the chops. Cook them about 2 minutes on each side, or until they are lightly browned. Remove them to a warm platter.
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3. Add the onions and garlic to the hot fat in the skillet and, stirring occasionally, cook them over medium heat for 8 to 10 minutes, or until the onions are lightly colored. Remove them from the skillet with a slotted spoon and set them aside.
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4. Pour the chicken stock into the skillet. Bring to a boil, scraping in any brown bits that cling to the bottom and sides of the skillet. Then remove the skillet from the heat.
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5. Spread half of the onion-garlic mixture over the bottom of a 6-quart casserole attractive enough to be used as a serving dish. Cover the mixture with the potatoes, the green peppers and half the tomatoes.
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6. Season with ½ teaspoon of salt, a few grindings of black pepper, thyme and the crumbled bay leaf. Add the other layer of onion-garlic mixture and the rest of the tomatoes.
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7. Pour the stock from the skillet into the casserole and arrange the lamb chops over the vegetables. Bring the casserole to a boil on top of the stove, cover it tightly, bake in the middle of the oven for 25 minutes, then remove the cover and continue to cook in the oven for 15 minutes longer.
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8. "Djuvec", which is a favorite Serbian dish, is served directly from the casserole in which it is baked.
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