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Casserole Chops

Oven baked casserole of lamb chops and vegetables
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 6
Course: Main Course
Ingredients Method Notes

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

Method
 

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

Notes

You can top with a layer of sliced potatoes before baking.
Use any vegetables underneath.
Alternatively cook in a Slow Cooker for 8-10 hours on low or 4-5 hours on high.