Plum Lamb Casserole

    1 hour 40 minutes

    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
    62 people made this

    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

    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 in English (9)


    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


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


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