serves
2
prep
15 minutes
cook
1 hour
difficulty
Easy
serves
2
people
preparation
15
minutes
cooking
1
hour
difficulty
Easy
level
Stream free On Demand
One PAN Dinner
Watch The Full Episode Here
PG
Watch The Full Episode Here
PG
Ingredients
- 4 lamb chump chops
- Salt and pepper, to taste
- 2 medium Kestrel potatoes, (or other white washed potatoes), sliced about 5 mm - thick
- 60 g (¼ cup) green split peas
- 50 g (¼ cup) canned butter beans, drained and rinsed
- 2 x 420 g cans Heinz Big Red tomato soup
Instructions
- Preheat the oven to 220˚C. Heat a barbecue or chargrill pan to medium – high.
- Grill the chops on both sides until cooked to your liking. Season with salt and pepper.
- Place the cooked chops in a Dutch oven with the remaining ingredients. Cover with the lid and bake for 90 minutes or until the potatoes are tender.
Photography by Kitti Gould.
Want more from The Cook Up?
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
One PAN Dinner
