When it comes to hearty and satisfying dinners, this lamb chop recipe with potato and zucchini bake ticks all the boxes. With a delicious lamb chops, creamy potato slices, and a tangy tomato sauce, it’s a dish sure to please.
Lamb Chops with Zucchini and Potato Gratin
- Total Time: 35 minutes
- Yield: 4 1x
Ingredients
Units
Scale
- 4 Desiree potatoes, cut into 5 mm wide slices
- 2 Zucchinis, cut into 1 cm wide slices
- 1/2 cup Thickened cream
- 2 tbs Parsley, leaves picked and chopped
- 1/2 cup Fresh breadcrumbs
- Salt and pepper to taste
- 2 tbs Parmesan cheese, grated
- 1 tbs Olive oil
- 8 Lamb loin chops
- 1 Brown onion, sliced
- 4 Tomatoes, diced (or can of diced tomato)
Instructions
Preheat oven to 180 C fan forced
- Place potatoes in a saucepan of boiling salted water over a high heat. Cook for 6 minutes, then add the zucchini and cook for 2 minutes or until tender. Drain well and transfer to a bowl.
- Add the cream, parsley and 2 tbs of the breadcrumbs and mix through. Season and spoon into a lightly greased baking dish. Scatter over breadcrumbs and parmesan cheese and drizzle with olive oil. Bake for 15-20 minutes or until golden.
- Meanwhile, heat remaining oil in frying pan over a medium high heat. Cook the lamb for 6-8 minutes or until done to your liking. remove and keep warm. Add the onion and cook until browned. Stir in tomatoes and cook for a further 5 minutes or until tomatoes are softened. Season to taste.
- Serve lamb with the tomato mixture spooned over, accompanied by gratin.
- Prep Time: 10
- Cook Time: 25
- Category: Meat
Nutrition
- Serving Size: 1
- Calories: 485
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