It has a slight gingery taste but there's no ginger in it! An honoured extended family favourite. Out of an old Australian rice casserole cookery book which belonged to my Mum.
Ingredients
- 700 g lamb chops trimmed
- 2 tbs plain flour
- 1 tbs butter
- 2 tbs Worcestershire sauce
- 2 tbs honey
- 2 tbs dry sherry
Method
-
Step 1Toss chops in seasoned flour.
-
Step 2Fry lightly in butter or oil for 3 minutes each side to brown. Drain.
-
Step 3Place chops in a lightly greased casserole dish.
-
Step 4Mix sauce ingredients together and pour over chops.
-
Step 5Bake at 120C until chops are tender, approximately 1½-2 hours.
-
Step 6Serve with mashed potato and steamed vegetables.
Recipe Notes
Use lamb or mutton chops. Butter or oil. Dry sherry or red wine.
I've never used red wine in the sauce, only ever sherry, so I don't know how the red wine sauce tastes.
The sauce is incredibly moreish so I suggest you increase the sauce amounts to 3 tablespoons of each ingredient.
It's easy to increase the number of chops in your casserole, just adjust the sauce quantity accordingly.
Recipe Reviews (21)
JOIN THE CONVERSATION
Log in Register