- Egg free
- Nut free
- Peanut free
- Sesame free
- Shellfish free
- Seafood free
- No added sugar
- High in dietary fibre
- High in protein
- 3 serves veg or fruit
Full of rich flavour, these lamb forequarter chops are braised in a hearty tomato sauce, sprinkled with fetta and parsley, and served with fresh bread.
- Serves4
- Cook time2 hour
- Prep time20 minutes
Ingredients
- 4 Coles Australian Lamb Forequarter Chops
- 400g can crushed tomato
- 1 cup (250ml) chicken stock
- 2 bay leaves
- 2 brown onions, chopped
- 2 garlic cloves, sliced
- 1/2 tsp ground allspice
- 2 zucchini, sliced
- 1 red capsicum, coarsely chopped
- 200g green beans, halved
- 60g fetta, crumbled
- 1/4 cup flat-leaf parsley leaves
- Coles Bakery Pane di Casa, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 170°C. Place the lamb, tomato, stock, bay leaves, onion, garlic and allspice in a large baking dish. Season. Cover and bake for 1 hour.Step 2
Uncover and stir in zucchini and capsicum. Bake for 45 mins or until tender. Add the green beans. Bake for a further 15 mins or until beans are tender. Sprinkle with fetta and parsley. Serve with bread.
Recipe tip
COOK. STORE. SAVE.
Clever storage: Keep leftovers in an airtight container in the fridge for up to 3 days or in the freezer for 2 months. Reheat in the microwave with a splash of stock to retain moisture or in the oven covered with foil.
A warming and hearty braised lamb forequarter chop recipe
Lamb chops are a quintessential Aussie staple packed with flavour, and there are plenty of ways of cooking them – fast on the barbie like this lamb chops with lemony asparagus, marinated and grilled on the stovetop like this tikka masala lamb chops dish or – like we’ve done here – low and slow in the oven. The versatile chop comes in three different cuts: lamb forequarter chops, loin chops and rib chops. Each cut is slightly different so you need to match the cut to the cooking method. For this lamb forequarter chop recipe, an easy two-step braising method is the perfect option.
Why braise lamb chops?
Braising means cooking something in a small amount of liquid either on the stovetop or in the oven. This gentle cooking method helps develop the flavour in the meat and makes it mouth-wateringly tender, too. The forequarter chop, which comes from the lamb shoulder, can be tough if not cooked properly, so take it slow and give it plenty of time in the oven.
How to cook lamb chops in the oven
The key to making braised lamb chops is to keep your dish covered while it cooks – that traps in the steam and helps the meat roast and steam at the same time. Other than that, you can’t go wrong with this recipe. You’ll notice that we add the veggies after the lamb has been cooking away for about an hour – this is because they can dry out if they’re in the oven for too long.
How long should I cook lamb in the oven and at what temperature?
It depends on how you’re cooking your recipe. As mentioned, slow-braising lamb chops in the oven requires a lower temperature and a longer period. If you’re roasting and not braising, a few 120g chops could be cooked at 220ºC in as little as 10-15 minutes.
The perfect accompaniments for braised lamb
This lamb forequarter chops recipe is cooked with veggies so you don’t need much more than that. In summer, a simple green salad and crusty bread would be great. In winter this perfect mashed potato is the only accompaniment you’ll need.
Get more lovely lamb dinners on the table with this collection of simple lamb recipes for quick meals and entertaining.
FAQs
Braised tomato lamb forequarter chops with fetta
- Serves4
- Cook time2 hour
- Prep time20 minutes
Ingredients
- 4 Coles Australian Lamb Forequarter Chops
- 400g can crushed tomato
- 1 cup (250ml) chicken stock
- 2 bay leaves
- 2 brown onions, chopped
- 2 garlic cloves, sliced
- 1/2 tsp ground allspice
- 2 zucchini, sliced
- 1 red capsicum, coarsely chopped
- 200g green beans, halved
- 60g fetta, crumbled
- 1/4 cup flat-leaf parsley leaves
- Coles Bakery Pane di Casa, to serve
Description
Full of rich flavour, these lamb forequarter chops are braised in a hearty tomato sauce, sprinkled with fetta and parsley, and served with fresh bread.
Method
Step 1
Preheat oven to 170°C. Place the lamb, tomato, stock, bay leaves, onion, garlic and allspice in a large baking dish. Season. Cover and bake for 1 hour.Step 2
Uncover and stir in zucchini and capsicum. Bake for 45 mins or until tender. Add the green beans. Bake for a further 15 mins or until beans are tender. Sprinkle with fetta and parsley. Serve with bread.