LAMB & RICE CASSEROLE (4 portions)

Sent in by Rika Theron

6 lamb chops,
25 ml oil,
200 ml uncooked rice,
650 ml water,
1 large onion, chopped,
1 green pepper, seeded and chopped,
1 packet minestrone soup.

Brown the chops in the heated oil. Place the rice in a casserole dish and arrange the chops on top. Fry the onion and green pepper until softened, then spread over the top of the chops. Mix soup powder together with water and pour over the casserole. Season to taste. Cover and bake (180°C) for 1 1/4 hours.

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