Lamb and vegetable tray bake
SERVES 4 PREP AND COOK TIME 1 HOUR 50 MINUTES
⅓ cup (50g) plain flour
4 (1.2kg) lamb forequarter chops, trimmed
2 large (400g) brown onions, sliced 1cm thick
3 large (550g) carrots, peeled, cut into 2cm slices
3 medium (600g) potatoes, peeled, cut into wedges
¼ cup (60ml) Worcestershire sauce
¾ cup (210g) tomato sauce
¼ cup (70g) wholegrain mustard
2 cloves garlic, crushed
2 tablespoons brown sugar
3 large (450g) zucchini, cut into 1cm slices
⅓ cup fresh flat-leaf parsley leaves, chopped coarsely
1 Preheat the oven to 200°C (180°C fan-forced). Dust the lamb lightly in seasoned flour.
2 Place onion slices, carrot and potato over the base of a large baking dish. Arrange the lamb over the vegetables, nestling the potatoes around the lamb.
3 Combine the sauces, mustard, garlic and sugar with ½ cup of water in a large jug; pour the sauce mixture over ingredients in dish. Cover the dish tightly with foil. Cook for 40 minutes. Remove foil; turn the lamb and spoon the liquid over the vegetables. Cook, uncovered, for a further 40 minutes, turning the lamb and basting occasionally.
4 Add the zucchini to the dish around the lamb. Cook, uncovered, for a further 20 minutes or until lamb is very tender and zucchini is just cooked. 5 Serve the lamb and vegetables scattered with parsley. Not suitable to freeze or microwave.