Plum Lamb Casserole

    Plum Lamb Casserole

    118saves
    1hour40min


    29 people made this

    A family favourite. I don't even like chops and I like this recipe! I ran out of plum jam for this recipe once and used apricot instead. It still tasted good. I normally leave out the celery.

    Tasmania, Australia

    Ingredients
    Serves: 4 

    • 1 kg lamb forequarter chops
    • 2 tablespoons flour with salt and pepper added
    • 1 sliced onion
    • 1 tablespoon butter or oil
    • 1 sliced carrot
    • 1/2 cup sliced celery
    • For the sauce
    • 1/4 cup (90g) plum jam
    • 1/2 cup (125ml) light stock (or water)
    • 2 tablespoons tomato sauce
    • 2 teaspoons Worcestershire sauce

    Directions
    Preparation:10min  ›  Cook:1hour30min  ›  Ready in:1hour40min 

    1. Preheat oven to 180 degrees C. Trim fat from the chops and coat them in flour.
    2. Cook onion in oil until soft.
    3. Layer chops in casserole dish with onion, carrot and celery.
    4. Mix the sauce ingredients together. Pour over lamb, cover and cook in pre-heated oven for 1 1/2 hours or until lamb is tender.

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    Reviews (7)

    by
    5

    Didn't have plum jam so used plum sauce and also omitted the celery, just added another carrot. Also cooked in the slow cooker on low for 6 hours. Turned out great. - 02 Aug 2011

    2

    Mopped up the delicious, rich sauce with some warm, buttered rolls. A wonderful, comforting dish for winter. - 09 Mar 2011

    1

    Sorry, but the family said this was way too sweet - 21 May 2014

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