Lamb Bake Casserole

Lamb Casserole

This delicious casserole uses baked lamb chops with tomatoes and cheese.

It makes a good mid-week dish, equally good using Pork steaks instead of lamb.

For 4 portions:
Four 1" (25mm) thick chump (top of the leg) chops
1 tablespoon cooking oil
2 onions
12 oz (340 g) tin tomatoes, those with garlic or herbs are nice
½ level teaspoon table salt
¾ teaspoon black pepper
1 level teaspoon sugar
2 oz (57 g) grated Cheddar cheese
2 oz (57 g) fresh white breadcrumbs

Trim off all fat and bone the chops.
Peel and slice the onions.
Grate the cheese and make the breadcrumbs.
Heat the oil and brown the chops in the hot oil.
Put into a shallow ovenproof casserole in a single layer.
Sprinkle the onions over the chops.
Pour the tomatoes over and add the seasoning & sugar.
Mix the cheese and breadcrumbs and sprinkle thickly over the top.
Cover and BAKE in centre of the oven slowly at 325°F (170°C, Gas Mark 4) for 1½ hours.

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