When lamb chops are on special, this bountiful casserole ticks all boxes: flavoursome, economical and generous. With the addition of the fresh vegetables and herbs, you will have a powerhouse of nutrition. Serving this lamb with hot whipped mash, produces comfort food at its finest!
Ingredients 8 forequarter lamb chops
knob of butter
1 tablespoon olive oil
sea salt and cracked black pepper
2 onions, peeled and sliced
1 green capsicum, sliced
1 red capsicum, sliced
400g can chick peas, drained
400g can diced tomatoes
3-4 sprigs rosemary
small bunch of oregano
1 medium sweet potato, sliced
chopped parsley to garnish
Preheat oven to 180 degrees C.
Heat the butter and oil in a frying pan over medium to high heat. Add the lamb and brown well on both sides. This can be done in batches to avoid overcrowding the frying pan.Season the lamb well on both sides with salt and pepper as it browns.
Remove lamb from pan and layer chops in a large casserole dish.
Add onion to pan and cook for 2-3 minutes until it softens. Add both capsicums and cook for a further 2-3 minutes.
Spoon onion and capsicum mix over lamb chops. Scatter chick peas over the top. Pour over tomatoes.
Sprinkle a generous amount of Worcestershire sauce over the dish and lay the herbs evenly over the top.
Season generously with salt and pepper
Finally cover the whole dish with a layer of the sliced sweet potato.
Cover casserole tightly with foil and bake for 40 minutes.
Serve with mashed potato and garnish with parsley.