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Life&Style | WINTER 2022

Cooking with
Lamb Chop Julie Goodwin

Tray Bake

Serves 4 INSTRUCTIONS
Prep time: 10 minutes
1. Preheat the oven to 180°C.
Cooking time: 1 hour
2. Mix the salt and pepper into the flour and
INGREDIENTS dust the chops.
½ cup plain flour 3. Lay the onion and carrot slices over

½ teaspoon salt the base of a large baking dish. (It must
be large enough to contain the chops in
¼ teaspoon ground white pepper
a single layer.) Lay the floured chops over
12 lamb forequarter chops (about 1.2 kg)
the onions. Nestle the potatoes around
3 large brown onions, sliced ½ cm thick the chops.
3 large carrots, peeled and cut into 2 cm
4. In a jug, combine the Worcestershire
thick slices
sauce, tomato sauce, mustard, garlic and
2 large Sebago potatoes, peeled and sugar with ½ cup of water and pour over
cut into wedges
the contents of the baking dish. Cover
¼ cup Worcestershire sauce tightly with foil and put into the oven.
¾ cup tomato sauce
5. After 20 minutes, remove the foil
¼ cup whole grain mustard
and using a spoon, baste the meat and
2 cloves garlic, crushed potatoes with the liquid in the dish. Cover
⅓ cup brown sugar again and return to the oven for a further
3 large zucchini, cut into 2 cm thick 20 minutes.
slices
6. Remove the foil and using the oil that
½ bunch flat-leaf parsley, roughly has rendered out of the chops, baste the
chopped potatoes again. Add the zucchini to the
baking dish, making sure it is nestled in
among the chops and potatoes. Return
the dish, uncovered, to the oven for 20
minutes. The potatoes will brown, and the
sauce will thicken and become beautifully
rich. Serve scattered with parsley.

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