Name: Lamb chop and potato bake
Cook time: 70 min
Total time: 70 min
Yield: 4
Ingredients: 1/4 cup (60ml) worcestershire sauce; 1/3 cup (100g) tomato paste; 2 tablespoon hot or mild mustard; 2 clove garlic, crushed; 1/3 cup (75g) brown sugar; 2/3 cup (160ml) water; 12 (1.2kg) lamb chump chops, trimmed; 1/2 cup (75g) plain flour; 3 large (600g) brown onions, cut into 5mm-thick slices; 500 gram chat potatoes, sliced thinly; 2 medium (240g) zucchini, sliced; 1/2 cup coarsely chopped flat-leaf parsley

Ingredients

1/4 cup (60ml) worcestershire sauce

1/3 cup (100g) tomato paste

2 tablespoon hot or mild mustard

2 clove garlic, crushed

1/3 cup (75g) brown sugar

2/3 cup (160ml) water

12 (1.2kg) lamb chump chops, trimmed

1/2 cup (75g) plain flour

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

500 gram chat potatoes, sliced thinly

2 medium (240g) zucchini, sliced

1/2 cup coarsely chopped flat-leaf parsley

Method

1.1. 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.

Suitable to freeze. Not suitable to microwave.
Note

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