Baked Lamb Neck Chops
Oven-Baked Lamb with Pumpkin and Turmeric
1 hrs 30 mins
This well seasoned dish will fill your kitchen with a rich aroma that will bring everyone to the table.
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Under 30 Minutes,
National Lamb Day,
4 lamb neck chop
Remove excess fat from lamb chops before cooking and brown lamb chops before baking for flavour.
1 finely chopped onion
1 tsp ground turmeric
1/2 cinnamon stick
1 deseeded and finely chopped green chilli
2 chopped carrots
1 and 1/2 cubed butternut pumpkin
400g can chopped canned tomatoes
250ml beef stock
2 tbsp chopped coriander
2 tbsp chopped parsley
1 tbsp coriander
To Make Lamb
Preheat the oven to 170°C.
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.
Transfer to a casserole dish.
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.
Stir and cook for 1 minute until aromatic.
Add the carrots and butternut pumpkin and stir well to coat with the spice mixture.
Pour in the chopped tomatoes with juice and stock and bring to the boil.
Stir through chopped herbs and pour over the lamb shoulder chops.
Place in the oven for 11/2 hours until the lamb is meltingly tender.
Nutrition Information per Serving (492g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)