- serves 2 people
- preparation 15 minutes
- cooking 1 hour
- difficulty Easy level
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.
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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.
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