Simple and Delicious Lamb Forequarter Chops Recipe

Effort to Result is Amazing. No browning of chops, no sautéing onions. The chops go into a dish, the sauce is poured over, marinated in the fridge for a while, and then baked in the oven—dinner is served. My mum and dad, who have had it twice during their visit, say it’s “the best gravy I’ve ever tasted.”

This recipe uses inexpensive lamb forequarter chops, and most of the ingredients may already be in your pantry.

Ingredients:

  • 5-6 large lamb forequarter chops (about 1.2 kg)
  • 4 tablespoons plain flour
  • 1 tablespoon veggie stock powder
  • 2 teaspoons curry powder
  • 1 teaspoon cracked black pepper
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 1 tablespoon Dijon mustard (or any mustard)
  • 4 tablespoons white vinegar
  • 2 cups water
  • 4 tablespoons tomato ketchup (or barbecue sauce)
  • Optional: garlic and ½ teaspoon dried rosemary

Instructions:

  1. Trim any excess fat from the lamb chops and place them in a ceramic baking dish.
  2. In a bowl, mix together flour, stock powder, curry powder, pepper, salt, sugar, mustard, vinegar, water, and tomato ketchup (or barbecue sauce). Whisk until smooth.
  3. Optionally, add garlic or rosemary to the mix for extra flavor.
  4. Pour the mixture over the chops, pressing down to ensure they’re mostly submerged. Cover with aluminum foil and refrigerate for at least an hour (or up to 2 days).
  5. Preheat the oven to 180°C (350°F) Fan Force and cook the chops covered for 1 hour and 45 minutes.
  6. Remove the foil, increase the heat to 200°C (400°F), and bake for another 10-15 minutes until the top layer of chops is golden brown.
  7. Serve the chops with rice, noodles, or boiled potatoes and steamed vegetables.

Enjoy your easy, flavorful lamb chops dinner!