Minted Lamb Chop Casserole



20 lamb chops
¼ cup oil
1 tbsp Supreme Chilli Flakes
1 tsp Supreme Cumin Powder
1 tsp Supreme Coarse Black Pepper
1 tbsp Supreme Garlic Powder
1 tbsp Supreme Onion Powder
½ tsp Supreme Turmeric Powder
1 tbsp mint sauce
¼ cup mayonnaise
1 tbsp lemon juice
Salt to taste
1 tbsp oil
2 large potatoes, sliced
½ green, red and yellow pepper, sliced
1 red onion sliced


In a bowl mix together, oil, chilli flakes, cumin powder, black pepper, garlic powder, onion powder, turmeric powder, mayonnaise, lemon juice and salt. Add lamb chops and mix well so all chops are coated in the marinade. Cover and marinate in the refrigerator overnight. Remove chops from the refrigerator 1 hour before cooking. Preheat oven at 180°c. Oil a casserole dish and layer the bottom with sliced potatoes. Then add the lamb chops, cover with foil and cook for 1 ¼ hours. Remove from the oven, take off the foil and add sliced onions and peppers. Increase temperature of the oven to 200°c and place the dish (uncovered) back into the oven and cook for another 15-20 minutes. Remove from oven and serve hot.

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