Mum’s Lamb Chop Casserole
There’s nothing quite like the comfort food of our childhood, is there? My mum used to make this incredible lamb chop casserole that was an absolute favourite for us. Served up with a mountain of buttery mash and whatever vegetables were growing in the garden (always have to have three different colours), this hearty casserole was pure comfort in a bowl. The lamb falls off the bone, and that rich, flavourful gravy seemed to get even better the following day.
Prep Time: 15 minutes Cook Time: 2-2½ hours Serves 4-6
6-8 lamb chops (forequarter, chump and leg chops all work beautifully)
2 large onions, sliced
2 carrots, small cubes
2 sticks of celery, small cubes
4 cloves of garlic, chopped
1 tbsp tomato paste
1 tin diced tomatoes
3 cups of quality beef stock
½ cup tomato sauce
3 tbsp Worcestershire sauce
2 tbsp brown malt vinegar
2 tbsp brown sugar
2 tbsp cornflour dissolved in about 100ml water
olive oil and a small dollop of butter
salt and pepper
Preheat oven to 160ºC.
To make the sauce, in a bowl, combine the tomato sauce, worcestershire sauce, vinegar, sugar and a dash of the beef stock. Mix thoroughly to combine. Add the slurry of cornflour and stir, making sure there are no lumps. Set aside.
Put some olive oil in a large heavy-bottomed casserole dish or Dutch oven on high heat. Quicky sear the chops – just to give them some colour. Remove chops and set to the side.
Turn down to medium heat. Add a small knob of butter and saute the onions until soft. Add the garlic and stir for a minute or two and then add the tomato paste and again, cook for a minute or so, stirring.
Add the tomatoes, the chops and remaining beef stock. Then pour over the sauce. Put the lid on and place in oven. Cook for about 2-2½ hours.
Check after about 1½ hours and give a gentle stir. Depending on the thickness of the chops, it will be ready anywhere from 2 to 2½ hours when the gravy is rich and dark and the meat is falling off the bone.
Dish up with creamy mashed potatoes and your favourite seasonal vegetables.
COOK’S TIPS:
Don’t skip the vinegar - it adds that special tang that makes this casserole unforgettable – but as you cook this recipe over and over, you will learn to adjust the above ratios to suit your own tastebuds.
This will keep in the fridge for 2-3 days, so make a double batch for those busy weeknights when you can pop leftovers back in the oven.
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SHOP THE RECIPE
Mum's Lamb Chop Casserole
There’s nothing quite like the comfort food of our childhood, is there? My mum used to make this incredible lamb chop casserole that was an absolute favourite for us. Served up with a mountain of buttery mash and whatever vegetables were growing in the garden (always have to have three different colours), this hearty casserole was pure comfort in a bowl. The lamb falls off the bone, and that rich, flavourful gravy seemed to get even better the following day.
Ingredients
- 6-8 lamb chops (forequarter, chump and leg chops all work beautifully)
- 2 large onions, sliced
- 2 carrots, small cubes
- 2 sticks of celery, small cubes
- 4 cloves of garlic, chopped
- 1 tbsp tomato paste
- 1 tin diced tomatoes
- 3 cups of quality beef stock
- ½ cup tomato sauce
- 3 tbsp Worcestershire sauce
- 2 tbsp brown malt vinegar
- 2 tbsp brown sugar
- 2 tbsp cornflour dissolved in about 100ml water
- olive oil and a small dollop of butter
- salt and pepper
Method
- Preheat oven to 160ºC.
- To make the sauce, in a bowl, combine the tomato sauce, worcestershire sauce, vinegar, sugar and a dash of the beef stock. Mix thoroughly to combine. Add the slurry of cornflour and stir, making sure there are no lumps. Set aside.
- Put some olive oil in a large heavy-bottomed casserole dish or Dutch oven on high heat. Quicky sear the chops – just to give them some colour. Remove chops and set to the side.
- Turn down to medium heat. Add a small knob of butter and saute the onions until soft. Add the garlic and stir for a minute or two and then add the tomato paste and again, cook for a minute or so, stirring.
- Add the tomatoes, the chops and remaining beef stock. Then pour over the sauce. Put the lid on and place in oven. Cook for about 2-2½ hours.
- Check after about 1½ hours and give a gentle stir. Depending on the thickness of the chops, it will be ready anywhere from 2 to 2½ hours when the gravy is rich and dark and the meat is falling off the bone.
- Dish up with creamy mashed potatoes and your favourite seasonal vegetables.
Recipe Notes
COOK’S TIPS:
- Don’t skip the vinegar - it adds that special tang that makes this casserole unforgettable – but as you cook this recipe over and over, you will learn to adjust the above ratios to suit your own tastebuds.
- This will keep in the fridge for 2-3 days, so make a double batch for those busy weeknights when you can pop leftovers back in the oven.
