1.5 kg lamb forequarter chops, trimmed of excess fat
250 g button mushrooms, trimmed
1 red capsicum, chopped
525 g jar of fruit chutney
- Heat a heavy-based frying pan over high heat. Spray chops with olive oil. Add a few at a time to the pan and cook until well browned. Place into a large shallow baking tray. Continue until the chops are all browned.
- Add the mushrooms to the tray along with the capsicum. Pour over the chutney, rinse the jar with ½ cup water and pour over other ingredients.
- Cover with a layer of baking paper then foil. Bake at 160°C (140°C fan forced) for 2 hr 30 min. Remove paper and foil, bake for a further 30 min. Serve with mashed potato or rice and seasonal vegetables. Garnish with chopped fresh parsley if desired.