Lamb chop and potato bake

Ingredients

1/4 cup (60ml) Worcestershire sauce

1/3 Cup (100 grams) tomato paste

2 tablespoons hot or mild mustard

2 cloves of garlic, crushed

1/3 cup (75 grams) brown sugar

2/3 cups (60 ml) water

12 (1.2 kg) Lamb chump chops

1/2 cup (75 grams) plain flour

3 large (600 grams) brown onions, cut into 5 mm slices

500 grams chat potato, sliced thinly

2 medium zucchini, sliced

1/2 cup chopped parsley

Method

1. Pre-heat the oven to 200 (180 fan forced), Combine Worcestershire sauce, tomato paste, mustard, garlic, brown sugar and water in a bowl
2. Toss lamb in seasoned flour to coat. Shake of excess. Place onions on the base of a baking dish, large enough to hold the lamb in a single layer. Place the lamb on the onions and top with potatoes
3. Pour sauce over the potatoes in the dish. Cover tightly with foil and bake for 30 minutes. Remove foil from dish and baste lamb and potatoes with juice. Re-cover and bake for a further 20 minutes.
4. Remove foil from the dish and place the zucchini over the potatoes. Baste the ingredients in the dish. Bake uncovered for a further 20 minutes until potato is brown and lamb is tender.
5. Serve sprinkled with chopped parsley.