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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (345g) Recipe makes 4 servings |
||
| Calories 810 | ||
| Calories from Fat 599 | (74%) | |
| Amount Per Serving | %DV | |
| Total Fat 66.7g | 102% | |
| Saturated Fat 29.4g | 147% | |
| Monounsaturated Fat 27.4g | ||
| Polyunsaturated Fat 5.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 185mg | 61% | |
| Sodium 409mg | 17% | |
| Potassium 680mg | 19% | |
| Total Carbohydrate 8.8g | 2% | |
| Dietary Fiber 0.1g | 0% | |
| Sugars 5.4g | ||
| Protein 41.3g | 82% | |
Jarred Lamb Chops
By: JustJanS
Dec 22, 2004
My mum made this, so to me it is real comfort food. Great over mashed potatoes, I don't know why it is called "jarred" but it is. We would use shoulder or chump chops for this. Note that our tablespoons contain 4 teaspoons not 3 like the US.
SERVES 4 -6
Ingredients
- 1 kg lamb chop, trimmed of fat
- 4 teaspoons flour
- 1 teaspoon sugar
- salt and pepper
- 60 ml tomato ketchup (3 tablespoons)
- 40 ml worcestershire sauce (2 tablespoons)
- 20 ml vinegar (1 tablespoon)
- 1 cup water
Directions
1
Mix the flour, sugar, salt and pepper (to taste) together and roll the chops in this mix.2
Place in a casserole, mix the remaining liquid ingredients together, pour over the chops and bake in a moderate oven about 1 3/4 hours or until very tender.
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- Course > Main Dish > Stews
- Main Ingredient > Meat > Lamb/Sheep
- Cuisine > Oceania > Australian
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 3 or Less Steps
- Preparation > Equipment > Oven
- Preparation > Presentation > Served Cold
- Occasion > Seasonal > Winter
- Occasion > Taste/Mood > Comfort Food
- Occasion > Taste/Mood > Savory
- Dietary > Kid Pleaser
- Dietary > Free of... > Lactose-free
Featured Reviews for This Recipe
From: Evie*
On Apr 18, 2007
These lamb chops are really tasty, easy to put together too. The sauce is great and was popular with the 2 men. A real comfort meal for sure.
From: elegantgypsy
On Feb 8, 2007
Very easy prep, turned the chops many times and got a beautiful coat all over. Thanks JanRoundOz for a new addition to my favorites cookbook. This is now a regular meal in our house. The only change I have made is I cut the meat from the bone before coating. This makes it easier to eat from the plate.
From: Chefs daughter
On Jan 29, 2007
Very easy to prepare and very tasty. Great as suggested. This is a keeper.
From: Jen T
On Apr 18, 2005
A very easy to put together recipe with a geat tomato based taste. Goes great with mashed potatoes as suggested.
Cheers 
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