olive oil spray
8-12 lamb chops, choose forequarter, shoulder or chump chops
2 onions, sliced
2 carrots, finely sliced
1/3 cup gravy powder, blended with 2 cups water
1 teaspoon each dried mixed herbs and rosemary
1 tablespoon Worcestershire sauce
1/4 cup chopped fresh parsley
1. Preheat the oven to a moderate 180 C (160 C fan forced). Lightly grease a 12-cup casserole dish. Heat a non-stick pan and spray with olive oil, sear the chops and place into the dish.
2. Cook onions in the same pan and arrange over the top with carrots. Add gravy mix to the pan and stir until mixture thickens slightly. Add the herbs and sauce. Pour over the chops.
3. Cover tightly with foil and bake in the oven for 1 hr. Remove foil and continue to bake for a further 15-20 min or until sauce has thickened. Stir through parsley. Serve with bread and seasonal greens.