• 4servings
  • 60minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3
MineralsZinc, Potassium, Iron, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 6 lamb forequarter or lamb chops, excess fat removed and dusted with plain flour

  3. 2 medium onions, sliced

  4. 2 cloves garlic, crushed

  5. 825g can tomatoes

  6. 500g pumpkin, diced

  7. 2 teaspoons fresh oregano or marjoram, chopped

  8. 2-3 medium potatoes, peeled, cooked and thinly sliced

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180C.

  2. Heat oil in a large stovetop casserole dish or heavy-based ovenproof pan over a medium heat.

  3. Brown lamb chops a few at a time and then return all six to the pan.

  4. Add onion and garlic, cook for 3-4 minutes.

  5. Pour over the tomatoes, add pumpkin and oregano.

  6. Top with potatoes, season to taste with salt and pepper. Cover and bake for 50 minutes.

  7. Remove lid and cook for a further 15-20 minutes or until the potatoes are lightly browned and lamb is tender.


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