Lamb Chop Casserole
RECIPE BY VESHNEE REDDY
4 Lamb leg chops
80 ml Mrs Balls Original Chutney
1 Onion, finely sliced
2 Carrots, peeled and chopped
2 Sweet potatoes, peeled and sliced into thin rounds
1 Sachet Country Hot Pot Cook-in-Sauce
700 ml Hot water
Preheat oven to 200°C.
Place lamb chops into a oven proof casserole dish.
Spread chutney evenly over the chops and layer onion, carrots and sweet potatoes on top.
Sprinkle with Origanum.
In a measuring jug mix sachet of Country Hot Pot Cook-in-Sauce with the water until combined then pour the sauce over the casserole.
Cover with tin foil and cook in the preheated oven for 45 minutes.
Remove foil and cook for a further 15 minutes.
Serve with rice or creamy mashed potato.