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Old fashioned braised lamb chops


  • 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.


  • 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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    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