This delicious one-dish meal can easily be scaled up to serve a crowd and can be prepared to the end of step 5 several hours in advance, just bring it back to simmering on the stove top when you are ready to bake, then tranfer to the oven to finish the cooking.
If cooking for a crowd, cook the chops and vegetables in batches on the stove top, place everything in a baking dish, cover with foil and bake for longer in the oven.
Baked Lamb Chops with Mushrooms & Potatoes
Serve with a green vegetable or salad of your choice. I like to serve this with the Parsley, Chickpea & Feta Salad from yesterday’s post.
4-5 medium (500g) potatoes
1 tbsp olive oil
8 lamb chops
1 tbsp butter
1 (150g) onion, sliced
2 cloves garlic, finely chopped
500g Portobello mushrooms, sliced
¼ cup chopped flat-leaf parsley
1 tbsp finely chopped fresh rosemary
½ cup white wine
1 Heat oven to 180°C.
2 Place potatoes in a saucepan and cover with cold water. Cover pan, bring to the boil over a medium heat, remove lid, season to taste with salt and simmer for 20 minutes or until barely cooked. Drain and set aside.
3 Season chops on both sides with salt. Heat a large shallow ovenproof pan, with a lid, over a high heat. Add oil and sear chops for 2-3 minutes on each side to brown. Remove chops from pan and set aside.
4 Add butter, onion and garlic to pan, cover and cook, stirring frequently, for 5 minutes or until onions start to soften. Add
mushrooms, cover and cook, stirring frequently, for 10 minutes longer or until mushrooms start to soften and release their juices.
5 Stir parsley, rosemary and wine into mushroom mixture and bring to boil. Cut potatoes in 2.5cm cubes, add to pan with
mushrooms, cover and bring back to simmering. Add lamb chops to pan, pushing chops in vegetable mixture, cover and bring back to simmering.
6 Transfer pan to oven and bake for 30 minutes or until lamb is tender. Stand for at least 10 minutes before serving.
Happy cooking and eating.
Recipe by Rachel Blackmore
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Another lamb recipe you might like to try: