Baked lamb neck chops
Oven-baked chops with pumpkin and turmeric
4
Serves
20 mins
Prep Time
1 hr 30 mins
Cook Time
Recipe author
Kathy Paterson
This well seasoned dish will fill your kitchen with a rich aroma that will bring everyone to the table.
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Ingredients
Lamb
4 lamb neck chops
i
Vegetables
1 onion
finely chopped
1 tsp ground ginger
1 tsp ground turmeric
1/2 cinnamon stick
1 green chilli
deseeded and finely chopped
2 carrots
chopped
400g buttercup pumpkin
seeds removed, peeled and chopped
400g chopped tomatoes
1 cup beef stock
2 Tbsp chopped fresh coriander
2 Tbsp chopped fresh parsley
To Serve
400g couscous (cooked)
1 Tbsp chopped fresh coriander
Method
To Make Lamb
Slow Cooker Method
To Serve
1
Preheat the oven to 170°C.
2
Heat a dash of oil in a large frying pan (or use a casserole dish that can be used on the stove top), and brown lamb neck chops on both sides.
3
Transfer to a casserole dish.
4
Lower the heat, add another dash of oil to the frying pan and cook the onion until soft, at least 5 minutes, then add the ginger, turmeric, cinnamon stick and chilli.
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5
Stir and cook for 1 minute until aromatic.
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6
Add the carrots and butternut pumpkin and stir well to coat with the spice mixture.
7
Pour in the chopped tomatoes with juice and stock and bring to the boil.
8
Stir through chopped herbs and pour over the lamb shoulder chops.
9
Place in the oven for 1 ½ hours until the lamb is meltingly tender.
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Nutrition Information per Serving (638g)
This nutrition analysis is based on 4 servings and includes the lamb and Couscous salad.
Energy
1878kJ (449 kcal)
Protein
33.3g
Total Fat
10.4g
Saturated Fat
3.9g
Carbs
49.9g
Dietary Fibre
10.0g
Sodium
377.4mg
Iron
4.0mg
Zinc
5.2mg
Vitamin B12
2.0µg
