One of my mothers classic recipes that she makes regularly over the cooler months, we love it, she always tops hers with sliced potatoes which makes it a one dish meal but I love serving it with creamy mashed potatoes.

Its a pretty old fashioned recipe, very wholesome, made with very basic ingredients that creates a tasty dish and if there are any leftovers its even better the next day.

It is baked in the oven for a couple of hours to produce tender lamb and vegetables in a delicious gravy. Mum has also made it in the slow cooker and it is just as good.

Casserole Chops

Oven baked casserole of lamb chops and vegetables

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Prep Time 15

Cook Time 2 30

Total Time 2 45

Course Main Course

Servings 6

Ingredients

10-12 Lamb Chops; Chump, Forequarter or BBQ
1/3 Cup Plain flour
1 tsp Mustard Powder
1 tsp Sugar
2 Tbsp Worcestershire sauce
4 Tbsp Tomato sauce
2 Tbsp Vinegar
1/2-1 Cup Water
1 Onion, diced
2 Carrots, diced
3 Sticks Celery, diced
1 Parsnip, diced
1/2 Cup Frozen Peas

Instructions

In a bag combine flour, mustard, sugar, salt and pepper, then toss the chops in this mix until the chops are well coated.
Preheat oven to 180C
Place the vegetables over the base of a greased oven proof dish (I use a lasagne dish).
Place the chops over the vegetables.
Combine the water, sauces and vinegar in a jug.
Pour over the chops, cover with lid or foil.
Bake in oven for 2 hours, remove foil and bake a further 30 minutes.
Serve with mash.