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Lamb chop and potato bake

By Julie Goodwin
Lamb chop and potato bake

Serving size: Serves 4
Cooking time: More than 1 hour
Course: Main
Favourite flavours: Lamb

Don't be put off by the one-hour cooking time. It takes minutes to prepare and looks after itself in the oven. It is a one-dish dinner!
INGREDIENTS

1/4 cup (60ml) Worcestershire sauce
1/3 cup (100g) tomato paste
2 tablespoons 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
500g chat potatoes, sliced thinly
2 medium (240g) zucchini, sliced
1/2 cup coarsely chopped flat-leaf parsley
METHOD

1. Preheat oven to 200°C (180°C fan-forced). Combine Worcestershire sauce, tomato paste, mustard, garlic, sugar and the water in a medium bowl.
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.

Suitable to freeze. Not suitable to microwave.

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