Please don’t be put off by the 1 hour cooking time of these oven baked lamb chops – it takes literally minutes to put together and looks after itself in the oven. It really is a one dish dinner!
Ingredients
Method
Preheat the oven to 180°C (160°C fan-forced).
Toss the chops in the combined flour, salt and pepper; shake away excess. Place the onion over the base of a baking dish, large enough to hold the chops in a single layer. Place the chops over the onion; top with the potatoes.
Combine the remaining ingredients, except parsley, in a jug; pour or spoon over the potato in the dish. Cover dish tightly with foil. Bake for 20 minutes. Remove the foil; spoon the liquid in the pan over the potato and meat. Cover; bake for a further 20 minutes.
Remove the foil, add the zucchini to the dish. Baste the lamb, potatoes and zucchini with the sauce in the dish. Bake, uncovered, for a further 20 minutes or until the potato is browned and cooked through and the lamb is tender. Serve sprinkled with parsley.
This recipe was first published in The Australian Women’s Weekly in March 2011, and published online in 2026.
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