Lamb chop and potato bake

Baste this one-pan dish a couple of times while its in the oven for all the juices to seep right in. It's large enough to feed the whole family and there's no slaving over the stovetop either.

  • Serves 4
  • 20 mins preparation
  • 1 hr 10 mins cooking
Lamb chop and potato bake
Lamb chop and potato bake


  • 1/4 cup (60ml) worcestershire sauce
  • 1/3 cup (100g) tomato paste
  • 2 tablespoon hot or mild mustard
  • 2 clove 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
  • 500 gram chat potatoes, sliced thinly
  • 2 medium (240g) zucchini, sliced
  • 1/2 cup coarsely chopped flat-leaf parsley


  • 1
    Preheat oven to 200°C (180°C fan-forced). In a medium bowl, combine worcestershire sauce, tomato paste, mustard, garlic, sugar and the water. Set aside.
  • 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.