Photography: James Moffatt. Styling: Olivia Blackmore.
Keep clean-up to a minimum and flavour to a maximum with Julie Goodwin’s lamb forequarter chops tray bake.
The perfect family meal for weekends together, this lamb chops bake allows you to spend less time in the kitchen and more time with loved ones. Here, the lamb forequarter chops are nestled among vegetables and flavoured with mustard, tomato sauce and Worcestershire sauce for a delicious and nutritious meal.
For more easy dinners check out our collection of one pot recipes. Also, this collection of terrific tray bakes.
Ingredients
Method
Preheat the oven to 200°C (180°C fan-forced). Dust the lamb lightly in seasoned flour.
Place onion slices, carrot and potato over the base of a large baking dish. Arrange the lamb over the vegetables, nestling the potatoes around the lamb.
Combine the sauces, mustard, garlic and sugar with ½ cup of water in a large jug; pour the sauce mixture over ingredients in dish. Cover the dish tightly with foil. Cook for 40 minutes. Remove foil; turn the lamb and spoon the liquid over the vegetables. Cook, uncovered, for a further 40 minutes, turning the lamb and basting occasionally.
Add the zucchini to the dish around the lamb. Cook, uncovered, for a further 20 minutes or until lamb is very tender and zucchini is just cooked.
Serve the lamb forequarter chops and vegetables scattered with parsley.
Can I freeze Julie’s lamb forequarter chops tray bake?
No, this tray bake is not suitable to freeze.
More lamb recipes from Julie
For more weeknight dinner inspiration with lamb chops, try Julie Goodwin’s slow cooker lamb chops or barbecue lamb forequarter chops. You might also like Julie Goodwin’s braised lamb chops in a sweet curry sauce.
Also, see this collection of lamb shank recipes.
This recipe originally appeared in The Australian Women’s Weekly in 2016 and was published online in 2024.
