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Old fashioned braised lamb chops

Method

  • Preheat oven to 170°C fan forced (190°C normal).
  • Toss the potatoes with seasonings and the melted butter. Then lay them in a heavy-bottomed casserole dish.
  • Lightly flour and season the chops, and seal in a thin layer of hot oil, in 2-3 lots. Then place the chops and rosemary on top of the potatoes.
  • Add more oil to the pan, if needed, and gently saute the mushrooms and onion until tender. Then arrange on top of the lamb and pour over 1 cup stock. Cover with kitchen foil and the lid, and cook in the oven for 45 mins. Then add the peas, toss well and cook for another 15 mins, uncovered.

Ingredients

  • 4 potatoes, very finely sliced
  • sea salt & freshly ground pepper
  • 3 tbsp melted butter
  • 8-12 chump chops
  • plain flour
  • olive oil 
  • 1 heaped tspn rosemary needles
  • 8 button mushrooms, sliced
  • 2 onions, sliced
  • 1½ cups chicken stock
  • 1 cup frozen peas

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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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm