Casserole Chops
Oven baked casserole of lamb chops and vegetables
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.
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.