A family favorite. 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.

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Recipe Summary

prep:
25 mins
cook:
1 hr 30 mins
total:
1 hr 55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Heat butter in a large pot over medium heat until melted. Add onion; cook and stir until softened, about 5 minutes.

  • Season flour with salt and pepper in a shallow dish. Dredge lamb chops in flour mixture on both sides.

  • Layer lamb chops with onion, carrot, and celery in a casserole dish.

  • Mix stock, plum jam, tomato sauce, and Worcestershire sauce together in a small bowl. Pour over lamb in the casserole dish.

  • Bake in the preheated oven until lamb is tender, about 1 hour 30 minutes.

Cook's Notes:

Substitute oil for the butter if preferred.

Substitute water for the stock if preferred.

Nutrition Facts

557 calories; protein 35.3g; carbohydrates 25.8g; fat 34.1g; cholesterol 142.1mg; sodium 282.9mg. Full Nutrition
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