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Sticky baked chops

With Allyson Gofton

Anne's freezer is well packed with meat, in particular mutton, ready for the times they are snowed in or for when life is so busy that getting to the local butcher some 60 kilometres away is too hard. This recipe uses standard pantry ingredients to create delicious family fare, which is also much appreciated by the many agricultural reps, farm hands, shearers and neighbours who regularly visit Streamlands.

Prep time: 10 minutes
Cook time: 50-55 minutes
Serves: 6


12 lamb shoulder or loin chops
1/2 cup tomato sauce
1/2 cup soy sauce
1/2 cup brown sugar
1 teaspoon ground ginger


Preheat the oven to 180C.

Arrange the lamb chops in a single layer in a roasting or ovenproof dish. Mix together the tomato sauce, soy sauce, brown sugar and ginger and pour over the chops. Cover with a lid, baking paper or foil.

Bake in the preheated oven for 40 minutes. Remove the cover and cook for a further 10-15 minutes or until the chops are glistening under the marinade and well cooked.

(TX: 8 November 2011)