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Lamb and Mushroom Casserole

1 tb Plus 1 tsp. olive oil
1 1/2 lb Lamb shoulder chops; trimmed
1 lb Can cream of mushroom soup
1 tb Plus 1 tsp. Worcestershire sauce
2/3 c Plus 2 Tbs. chicken stock
1/3 c Plus 3 Tbs. dry sherry
9 oz Mushrooms; halved
2 Onions; sliced

Preheat oven to 350°F. Heat oil in a heavy nonstick skillet over medium high heat. Cook chops 1 minute per side or until browned. Arrange chops in a casserole dish. Combine next 4 ingredients in a bowl and pour over chops. Cover and bake 25 minutes per pound. Sauté mushrooms in same skillet over medium heat, stirring, 4-5 minutes until brown. Transfer mushrooms to a bowl. Sauté onions 5 minutes, stirring until golden. Combine cooked onion with mushrooms and stir through lamb casserole. Bake , uncovered, another 20 minutes, or until top is browned.

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