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A casserole of lamb shoulder chops


  • Preheat oven to 180°C fan forced (200°C normal). 
  • Mix together the onion, chats, tomatoes, 2 tbsp chopped parsley and seasonings in a large bowl. 
  • Evenly scatter half the vegie mixture in a heavy-bottomed casserole (or any ovenproof dish). Place the chops on top in one layer and top with the remaining vegies. Then sprinkle with 1 cup each wine and stock, and season. 
  • Combine the breadcrumbs and parmesan with the remaining parsley. Then scatter this over the top of the vegies, generously spray with oil, cover and cook in the oven for about 45-60 mins, adding more liquid if needed.


  • 1 large onion, finely sliced
  • 4-5 chats (baby potatoes), peeled & finely sliced
  • ½ can diced tomatoes
  • 4 tbsp chopped fresh parsley
  • sea salt & freshly ground pepper
  • 4 shoulder chops
  • 1+ cup dry white wine
  • 1+ cup chicken stock
  • 4 heaped tbsp packet breadcrumbs
  • 2-3 heaped tbsp freshly grated parmesan
  • cooking oil spray

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
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    1 cup250 ml
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