This lamb casserole was one Rosemary’s core winter recipes. It’s been made by many of our family and friends over the years and never fails to get a thumbs up. Somewhere along the track it was dubbed Casserole Yum Yum, which seemed to stick. As I copy it from the torn and food stained orange card Rosemary wrote in on, I noticed she has a large VG in the top corner. VERY GOOD.

This recipe has vegemite in it, which can probably be replaced by miso, marmite, or even a little beef stock for those who don’t live in Australia.

N.B. The image is not chump chops. You can use lamb loin chops, but they are fattier and don’t have as much meat on them.

Ingredients

• 1 kg of chump chops (lamb)
• Quarter of a cup of tomato sauce
• 2 x tablespoons of plain flour
• 1 x dessertspoon of vinegar
• 1 x dessertspoon of worcestershire sauce
• 1 x dessertspoon of brown sugar
• 1 x teaspoon of vegemite
• 1 x teaspoon of curry powder/paste
• 1 chopped onion
• salt and pepper
• 1 and a half cups of water
• 1 x tablespoon cooking oil

Method

*There is no method on the recipe card, so I’m writing it from memory

• Saute onions in oil
• Add chump chops and brown, then place in a baking dish
• Combine the remaining ingredients, taking care to ensure there are no lumps left by the flour. As I recall, I would slowly blend the flour and water to get a paste before adding everything else
• Pour over chops
• Bake in moderate oven for 25 mins. You can also cook it for longer at a slower heat.
• Serve with baked potatoes and veges

Preparation Time: 10 mins

Cooking Time: 30 mins

Servings: 4