Lamb Chop Casserole 6-8 lamb shoulder chops 1 teaspoon oil 1 large onion, finely chopped 1/3 cup red currant jelly 1 teaspoon grated lemon rind 1 tablespoon lemon juice 1 tablesppon barbecue sauce 1 tablespoon ketchup 1/2 cup chicken stock
Trim any fat from the lamb. Preheat the oven to 350 F. Heat the oil in a large heavy frying pan, add the chops and cook over medium high heat for 2-3 minutes, turning once, until well browned. Remove from pan and put in a casserole dish.
Add the onion to the frying pan and cook over medium heat stirring frequently, for 5 minutes or until the onion is softened. Add the jelly, lemon rind and juice, barbecue and tomato sauces and stock. Stir for 2-3 minutes, until combined and heated through. Pour the sauce over the chops and stir to combine, cover and place in the oven. Cook for 1 hour, or until the meat is tender, turning 2-3 times during the cooking time. Lift out the chops onto a side plate and keep warm.
Pour the sauce into a pan and boil rapidly for 5 minutes until the sauce has thickened and reduced. Return the chops to the sauce before serving.
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