By JustJanS on December 22, 2004
"My mum made this, so to me it is real comfort food. Great over mashed potatoes, I don't know why it is called "jarred" but it is. We would use shoulder or chump chops for this. Note that our tablespoons contain 4 teaspoons not 3 like the US."
Serving Size: 1 (229 g)
Servings Per Recipe: 4
"These lamb chops are really tasty, easy to put together too. The sauce is great and was popular with the 2 men. A real comfort meal for sure."
"Yummy! Even my husband, who's never tasted lamb he's liked, found this tasty! He used a bit extra water, just enough to cover the meat; since it wasn't specified, he used malt vinegar. Easy, tasty, most definitely a keeper."
"Very easy prep, turned the chops many times and got a beautiful coat all over. Thanks JanRoundOz for a new addition to my favorites cookbook. This is now a regular meal in our house. The only change I have made is I cut the meat from the bone before coating. This makes it easier to eat from the plate."
"Very easy to prepare and very tasty. Great as suggested. This is a keeper."
"Oh hooray, I'm so glad to find this recipe again, haven't seen it since the 60's when it used to be known as Devilled Lamb (I think it was the vinegar that gave it the devil zing!) Thanks JanS"
"A very easy to put together recipe with a geat tomato based taste. Goes great with mashed potatoes as suggested. Cheers :)"