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Hot Pot Chops

Diet.Chef's picture
  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

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: 
Main Dish
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 939 Calories from Fat 247

% Daily Value*

Total Fat 28 g42.6%

Saturated Fat 10.3 g51.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2449.7 mg102.1%

Total Carbohydrates 64 g21.3%

Dietary Fiber 14.4 g57.7%

Sugars 10 g

Protein 108 g215.5%

Vitamin A 215.8% Vitamin C 88.5%

Calcium 18.1% Iron 23.8%

*Based on a 2000 Calorie diet

Hot Pot Chops Recipe