Ingredients
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1 cup breadcrumbs
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1/2 cup parmesan cheese, grated
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2 garlic cloves, crushed
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1/2 cup fresh parsley, chopped
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1 tablespoon olive oil
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10 baby potatoes, finely slice
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1 large onion, finely sliced
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12 lamb chops, well trimmed
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1/4 cup white wine
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1/4 cup water
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1 (500 g) can tomatoes, drained and chopped
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salt and pepper
Instructions
- Preheat oven to 190°C (375°F).
- Mix together breadcrumbs, parmesan, garlic and parsley. I use my processor, processing the crumbs first.
- Brush bottom of casserole dish with oil. Place all of the potatoes in a layer and then top with all of the onions in a layer. Just cover this with equal parts wine and water. Season with salt and pepper to taste.
- Next, layer with 1/3 tomatoes and 1/3 crumbs mixture. Layer with 6 chops.
- Layer again with 1/3 tomatoes and 1/3 crumbs. Then a add the rest of the chops.
- Layer with the last of tomatoes and crumbs. Sprinkle with olive oil.
- Bake in oven for 1- 1 1/2 hours until chops are tender.