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Hot Pot Chops

Diet.Chef's picture
Ingredients
  Lean boneless lamb leg steaks 18 Ounce (About 125 Gram, Four 4 1/2 Ounce Each Pieces)
  Onion 1 Small, thinly sliced
  Carrot 1 Medium, thinly sliced
  Potato 1 Medium, thinly sliced
  Olive oil 1 Teaspoon
  Dried rosemary 1 Teaspoon
  Rosemary 1 Tablespoon (To Garnish)
  Freshly steamed green vegetables 1⁄2 Cup (8 tbs) (To Serve)
  Salt To Taste
  Pepper To Taste
Directions

1. Preheat the oven to 180°C/350°F/Gas Mark 4. Using a sharp knife, trim any excess fat from the lamb steaks.
2. Season both sides of the steaks with salt and pepper to taste and arrange them on a baking sheet (cookie sheet).
3. Alternate layers of sliced onion, carrot and potato on top of each lamb steak.
4. Brush the tops of the potato lightly with oil, season well with salt and pepper to taste and then sprinkle with a little dried rosemary.
5. Bake the hot pot chops in the oven for 25-30 minutes until the lamb is tender and cooked through.
6. Drain the lamb on absorbent kitchen paper and transfer to a warmed serving plate. Garnish with fresh rosemary and serve accompanied with a selection of green vegetables.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Lamb
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes

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