Recipe by djmastermum
This is a cheap, old recipe that uses ingredients that you probably already have on hand. It isn't low on fat, but so tasty!
Top Review by Kitchen Witch Steph
This made a very nice dinner for us last night. Only had to fix some peas to go on the side after the initial work of getting this in the oven. The rosemary imparted a wonderful flavor in the chops. (I had to sub pork chops, btw) Simple and old fashioned at the title says. I seasoned the potato layer with S&P and also the mushrooms and onions. I think you can get away with a lot less butter here. I would like to see a cooking time added to the directions, not just at the top of the recipe. I cooked mine at 350 degrees F for a little less then an hour and a half. Meat was very tender. My photo is before it went in the oven. I didn't want to tax my recently transplanted rosemary for a garnish after it cooked. Thanks for the new recipe. Made for Aussie/NZ #19.
- 1 kg lamb chop
- 3 large potatoes (sliced into rounds)
- 125 g butter, melted
- 1 chopped onion
- 250 g sliced mushrooms
- seasoned flour
- 5 -6 sprigs fresh rosemary
- 1 cup chicken stock
Directions See How It's Made
- Preheat oven to 180°C.
- Add uncooked potatoes to a large casserole dish.
- Pour melted butter over potatoes, and stir until all potatoes are coated.
- Dust chops with seasoned flour, and brown in oil.
- Place chops on the top of the potatoes.
- Take rosemary springs and put them on the top of the chops.
- Fry onion and mushroom until soft but not brown.
- Place onion and mushroom on the top.
- Pour chicken stock into the casserole.
- Cover and cook in oven at 180°C.
- Serve with whatever you want to serve it with!