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Lamb chop and potato bake

  • 4servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, B3, B9, C
MineralsMagnesium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup (60ml) Worcestershire sauce

  2. 1/3 cup (100g) tomato paste

  3. 2 tablespoons hot or mild mustard

  4. 2 cloves garlic, crushed

  5. 1/3 cup (75g) brown sugar

  6. 2/3 cup (160ml) water

  7. 12 (1 1/5kg) lamb chump chops, trimmed

  8. 1/2 cup (75g) plain flour

  9. 3 large (600g) brown onions, cut into 5mm-thick slices

  10. 500g chat potatoes, sliced thinly

  11. 2 medium (240g) zucchini, sliced

  12. 1/2 cup coarsely chopped flat-leaf parsley

Instructions Jump to Ingredients ↑

  1. Preheat oven to 200°C (180°C fan-forced). Combine Worcestershire sauce, tomato paste, mustard, garlic, sugar and the water in a medium bowl.

  2. Toss lamb in seasoned flour to coat. Shake off excess. Place onion on base of a baking dish, large enough to hold lamb in a single layer. Place lamb on onion; top with potato.

  3. Spoon sauce mixture over potato in the dish. Cover the dish tightly with foil. Bake for 30 minutes. Remove the foil from dish; baste potato and lamb with sauce mixture. Cover; bake for a further 20 minutes.

  4. Remove foil from dish. Add zucchini. Baste ingredients in dish with sauce mixture. Bake, uncovered, for a further 20 minutes or until potato is browned and cooked through and lamb is tender. Serve sprinkled with parsley.

  5. Suitable to freeze. Not suitable to microwave.

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