Prep
0-15 mins
Cook
2 HRS 5 MIN
Ingredients
2 tbsp
Olive oil
40 g
Butter
4
200g lamb forequarter chops
2
Brown onions, peeled, finely sliced
2
Sticks celery, finely sliced
2
Carrots, peeled, finely sliced
2 tsp
Dried thyme
2 tbsp
Gravox traditional gravy (box powder)
2 cups
Beef stock
1 tbsp
Worcestershire sauce
2-3
Medium desiree potatoes, peeled, thinly sliced
Instructions
Step 1
Preheat oven to 180°C. Heat 1 tbsp oil and 20g butter in a heavy based flameproof casserole dish over medium high heat. Cook lamb chops, in batches, for 2-3 minutes each side or until browned. Transfer to a plate.
Step 2
Add remaining oil to pan with onion, celery, carrot and thyme. Cook, stirring for 4-5 minutes or until onion has softened. Add Gravox Traditional Gravy Powder. Cook stirring for 1 minute. Stir in stock and Worcestershire sauce. Return chops to pan. Remove from heat. Arrange potatoes in an overlapping pattern on top. Cover with foil. Bake for 1 hour 30 minutes. Remove from oven. Increase temperature to 220°C. Melt remaining butter, brush potatoes with melted butter. Bake, uncovered for 30 minutes or until potatoes are golden and chops tender.
Step 3
Serve with steamed green vegetables or salad if desired.