Bev’s Baked Lamb Chops
My mum and dad travel up from Wollongong to Sydney each week to help us out on the days I work. I’m very blessed that I come home from work to a hot meal, as mum also cooks our dinner as well.
A few weeks ago, mum made some baked lamb chops, and I couldn’t stop raving about them. She made them again last week, and I definitely had to share the recipe sooner rather than later (story of my life so far this year).
Often when we have dinner, we reminisce over the past. My girls love hearing stories about when I was growing up and when my mum and dad were growing up. Last week’s conversation came around to the baked chops we were eating, as I came to the end of the bowl wanting seconds.
We all had a laugh at how I refused to eat mum’s baked chops when I was a kid, and how my kids aren’t particularly overjoyed with them either. They love the meat, but not all of the vegetables. All understandable. What can I say? I didn’t even like it as a kid.
Mum has garlic powder in her recipe, however, I try not to eat too much garlic because of my IBS, so I have made it without and it was just as delicious. You can just use any vegetables, so if you don’t have what is listed in the recipe just use what you have in your fridge, as long as you have the lamp chops (or a shoulder or shanks), a tin of tomatoes, oregano, garlic salt and water.
Mum also bakes it in the oven, but if you have a slow cooker you could use it instead. It really does need about 4 hours, or longer, so it’s a recipe you put on in the afternoon for dinner time, or morning for lunch time. I cooked it for 3 hours, and it was still very good, but the vegetables were cooked but firm. The vegetables should really be mushy and more stew-like so you need to cook it for at least the 4 hours.
This recipe feeds 4 adults and 2 kids, with 1 chop and veggies left over for the next day’s lunch, so it would feed 5-6 adults depending on how many chops you like to eat.
I hope you enjoy my mum’s baked lamb chops as much as we do.
Bev’s Baked Lamb Chops
|Prep time||cook time||Total time|
|15 mins||4 hours||4 hours 15 mins|
Author: Beverley Turner (v2 by Tracey Francis of Essential Olie)
- 10 Lamp Chops (or a lamb shoulder or shanks)
- 1 slice of butternut pumpkin (approximately 2-3cm thick), peeled, seeded and chopped
- 1 zucchini, chopped
- 1 carrot, peeled and chopped (or just chopped)
- 1 celery stalk, chopped
- 1 red capsicum, seeded and chopped
- 1 small quarter cabbage, chopped in chunks
- 1 small sweet potato, peeled and chopped
- 6 kale leaves, roughly chopped (I like to use Tuscan kale)
- 1 small brown onion, peeled and chopped chunky
- 1 tin chopped tomatoes
- Water – use the tin from the tomatoes and fill it up
- 1 Tablespoon dried oregano
- 1 teaspoon garlic powder (optional)
- 1 teaspoon chilli flakes (optional – leave out if you don’t like chilli)
- Sprinkle of himalayan sea salt and pepper
- In a large baking dish add lamp chops, tin tomatoes, water (fill the empty tin of tomatoes with water, and this is all you will need), dried oregano, garlic powder, chilli flakes, salt and pepper.
- Turn on oven to a low heat of 120°C (fan forced)
- Place baking dish in the oven whilst you chop all of the vegetables.
- When you have finished chopping all of the vegetables carefully take out the baking tray from the oven and add in all the vegetables and give it a stir.
- Cover baking dish with a lid or al-foil.
- Bake for at least 4 hours til all vegetables are soft and meat is falling off the bones.
My girls like it served with rice or mashed potato, but I like it as is, or, with a big chunk of avocado and a sprinkling of chilli flakes (you have probably noticed by now I put chilli flakes on nearly all of my dinners!)
Mum’s original recipe had 1 potato and no kale…