A Pot of Lamb Chops

Easy lamb chops Italian style. This recipe is layered. First you will have a layer of potatoes and onions. Next you will have 3 layers of tomatoes and crumbs and 2 layers of chops. I use a deep casserole dish.

• Ready In: 1 hr 30 mins
• Serves: 4

Ingredients

• 1  cup  breadcrumbs
• 1⁄2 cup parmesan cheese, grated
• 2  garlic cloves, crushed
• 1⁄2 cup fresh parsley, chopped
• 1  tablespoon olive oil
• 10  baby potatoes, finely slice
• 1  large onion, finely sliced
• 12  lamb chops, well trimmed
• 1⁄4 cup white wine
• 1⁄4 cup water
• 1 (500 g) can tomatoes, drained and chopped
•  salt and pepper

Directions

1. Preheat oven to 190°C (375°F).
2. Mix together breadcrumbs, parmesan, garlic and parsley. I use my processor, processing the crumbs first.
3. Brush bottom of casserole dish with oil. Place all of the potatoes in a layer and then top with all of the onions in a layer. Just cover this with equal parts wine and water. Season with salt and pepper to taste.
4. Next, layer with 1/3 tomatoes and 1/3 crumbs mixture. Layer with 6 chops.
5. Layer again with 1/3 tomatoes and 1/3 crumbs. Then a add the rest of the chops.
6. Layer with the last of tomatoes and crumbs. Sprinkle with olive oil.
7. Bake in oven for 1- 1 1/2 hours until chops are tender.