• Serves 4
  • 20 mins prep
  • 70 mins cook

Lamb chop and potato bake

Lamb chop and potato bake
Triple tested. For your success every time.

This delicious one pan dish will keep the whole family happy and there's no slaving over the stovetop either!


Lamb chop and potato bake

  • 1/4 cup (60ml) worcestershire sauce
  • 1/3 cup (100g) tomato paste
  • 2 tbsp hot or mild mustard
  • 2 cloves 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 g chat potatoes, sliced thinly
  • 2 medium (240g) zucchini, sliced
  • 1/2 cup coarsely chopped flat-leaf parsley


Lamb chop and potato bake

  1. Preheat oven to 200°C (180°C fan-forced). In a medium bowl, combine worcestershire sauce, tomato paste, mustard, garlic, sugar and the water. Set aside.
  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.
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