Lamb Chop Casserole

chops_s2Whatever happened to Lynn Bedford Hall? We have this cookbook of hers: “Keur uit die Kookkuns in Suid Afrika” (Choice selection form the art of cooking in South Africa), which has the most phenomenal recipes. They work, they are easy and they are delicious. It is the one cookbook that defines the South African pallet. If we have guests and one of her recipes appear on the plate, we have polished dishes and ooh’s and aah’s. (The only trustworthy appreciation for a cook is not in words but in asking for seconds).

This recipe takes those nice loin chops (there are loin chops, leg arm chops, rib chops and sirloin chops – cooking can get a little technical. However, irrespective of what chop you get, it tastes delicious!) and slow-bakes them in a fragrant sauce.

The way we love Lynn’s recipes is that there is usually brown sugar, Worcestershire Sauce and vinegar in it. It’s like a Pierneef signature in the South African pallet.

Ingredients: (6 portions)

Loin Lamb Chops 1kg
Vegetable oil 25ml
Onions 2 large, chopped
 Garlic 2 cloves, crushed
 Green Pepper 1, chopped
 Corn flour/ Maizena 5oml
 Tomato Sauce 50ml
 Worcestershire Sauce 15ml
 Brown sugar (light) 15ml
Brown vinegar 25ml
 Mutton stock 250ml
Bay leaves 2
Salt and black pepper to taste
Dried herbs, mixed 5ml

How she goes about it:

  1. Preheat the oven to 200 Celsius. Arrange the lamb chops in a big roasting tray so that they fit in a single layer. Roast for 15 minutes.
  2. Whilst it is roasting, make the sauce. Heat the oil, add the onions, garlic and green pepper and fry until soft.
  3. When soft, remove from the heat and add the corn flour/ maizena. Stir well. Then, add the tomato sauce, Worcestershire Sauce, sugar, vinegar, stock and bay leaves and stir.
  4. Remove the lamb chops from the oven and season with salt, pepper and mixed herbs.
  5. Then pour the sauce over the lamb chops and cover the roasting tray well with foil.
  6. Reduce the temperature to 160 Celsius and bake for about 1 hour 30 minutes or until soft. (I did it for 3 1/2 hours at 130 Celsius – slow food!)

This recipe goes well with our home-made “Pera salad” and the lemon potatoes.



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