Baked Lamb Neck Chops
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Baked Lamb Neck Chops

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This well seasoned dish will fill your kitchen with a rich aroma that will bring everyone to the table.
<b>Prep:</b> 20 mins Prep: 20 mins
<b>Cook:</b> 1 hour 30 mins Cook: 1 hour 30 mins
Serves 4 Serves 4
Good source of iron Good source of iron
Low Sodium Low Sodium
Comment print



  • 4 Quality Mark lamb neck chops 


  • 1 onion, finely chopped
  • 1 teaspoon ground ginger
  • 1 teaspoon turmeric
  • 1/2 cinnamon stick
  • 1 green chilli, deseeded and finely chopped
  • 2 medium-sized carrots, peeled, halved and cut into 7cm lengths
  • 11/2 cups butternut pumpkin, peeled and cubed
  • 400g can chopped tomatoes in juice
  • 250ml beef stock
  • 2 tablespoons fresh coriander leaves, roughly chopped
  • 2 tablespoons fresh parsley leaves, roughly chopped

To serve

  • 1 tablespoon fresh coriander leaves
  • 400g steamed couscous


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.

To serve:

Remove lamb neck chops from the oven, stir through the chopped coriander leaves and serve hot with steamed couscous. Use the tasty broth to moisten the couscous.
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 492g
Energy kJ (kcal) 1283 (306)
Protein (g) 20.0
Fat (g) 5.2
Saturated (g)
Carbohydrate (g) 42.0
Sugars (g)
Sodium (mg) 248
Iron (mg) 3.0
Zinc (mg) 3.7
Vitamin B12 (ug) 0.9
Vitamin D (ug) 0.0
Selenium (ug) 11.2

This dish contributes half of the daily zinc requirements for women, essential for a healthy immune system.
  • Remove excess fat from lamb chops before cooking and brown lamb chops before baking for flavour.
  • Best cooked the day before, allow to cool and remove layer of fat from top.
  • Cook in a well sealed ovenproof dish (one with a tight fitting lid) so you don’t lose liquid through evaporation.
  • Choose a dish that fits the ingredients comfortably, i.e. not too small or too large.
  • New Zealand lamb is grass-fed and contains higher levels of omega 3 than meat from grain-fed animals overseas.

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