These braised lamb chops are slowly cooked until they melt in your mouth. Serve with your favourite steamed greens.
At a glance
Approx 2.5 hours
Serves 4 to 6 people
1/3 cup plain flour
6 (about 1.2kg) lamb forequarter chops, trimmed of excess fat
2 large brown onions, sliced 1/2 cm thick
4 kennebec potatoes, cut into slices
1 x 400g tin crushed tomatoes
1/3 cup Worcestershire sauce
1/3 cup brown sugar
½ bunch flat leaf parsley, roughly chopped
Preheat the oven to 180°C (160°C fan forced).
Lay the onion slices over the base of a large baking dish. (It must be large enough to contain the chops in a single layer.)
Dust the chops with flour and lay over the onions, then the potatoes over the top.
In a jug, combine the remaining ingredients except for the parsley, and pour over the contents of the baking dish. Cover tightly with foil and put into the oven.
After 1 hour 30 minutes, remove the foil. Return the baking dish to the oven for 30 minutes uncovered. The sauce will thicken. If the chops were very fatty you may need to use a large spoon to remove some from the top.
Serve scattered with the parsley. Great with salad and crusty bread.