One pot meals

Julie Goodwin’s lamb forequarter chops with vegetables tray bake

Keep cleaning-up to a minimum and flavour to a maximum with this one-dish dinner.
Julie Goodwin's lamb and vegetable tray bakePhotography: James Moffatt. Styling: Olivia Blackmore.
1H 30M
1H 50M

The perfect family meal for weekends together, this lamb forequarter chops tray bake allows you to spend less time in the kitchen and more time with loved ones.

For more easy dinners check out our collection of one pot recipes.




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 and vegetables scattered with parsley.

Not suitable to freeze or microwave.

Julie’s notes

This recipe ran in The Australian Women’s Weekly in 2016 and was published online in 2024.

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