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Lamb Bredie


  • Preheat oven to 180°C. 
  • Lightly flour, season and brown the chops on all sides in a thin layer of hot oil. Drain on kitchen paper towels and set aside.
  • Then heat a little fresh oil in a casserole (or heavy-bottomed baking dish) and gently saute the onions and garlic until softish. Add the tomatoes, season and briefly cook, continually stirring. Transfer the mixture to a bowl.
  • Lay half the lamb chops in the casserole and top with half the tomato mixture, rosemary and sugar. Repeat the process, seasoning the chops. Cover with kitchen foil and the lid and cook in the oven for about 3 hours until very, very tender. 
  • When the meat is almost ready, cook the peas.
  • To serve, mound hot mashed potato on individual plates and top with the chops and peas.


  • 12 lamb forequarter (or chump) chops
  • plain flour
  • sea salt & freshly ground pepper
  • vegetable oil
  • 3 red onions, finely chopped
  • 3 garlic cloves, crushed
  • 3 cans diced tomatoes, drained a little
  • 2 tbsp rosemary needles
  • 2 tbsp brown sugar
  • 2 cups frozen peas, thawed

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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