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Lamb chop casserole
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Unverified user recipe: Use caution.
Ingredients:
  • 1 carrot, thinly sliced
  • 1 large potato, thinly sliced
  • 250.00 ml pumpkin, thinly sliced
  • 625.00 gm water
  • 66.60 gm tomato paste
  • 2 chicken style stock cubess, crushed
  • 6.10 gm Worcestershire sauce
  • 60g butter
  • 6 lamb chops
  • 20g butter, extra
  • 80.00 ml plain flour
Instructions:
  • Preheat your oven to 180 degrees Celsius.
  • Microwave the sliced vegetables until they are tender.
  • Mix water, tomato paste, chicken stock cubes, and Worcestershire sauce in a jug.
  • Melt butter in a deep saucepan. Add each chop one at a time to brown on both sides, then transfer to a large ovenproof dish.
  • In a pan, melt an extra 20g of butter. Take it off the heat and whisk in the flour until well combined. Add the water, tomato paste, chicken stock cubes, and Worcestershire sauce, whisking until the sauce turns a dull red. Put it back on the heat and whisk until the sauce boils and thickens. Season to taste.
  • Lay the vegetables on top of the seared chops, then smother everything with the sauce. Bake in the oven for 1 hour.

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