Lamb Chop and Potato Bake

Ingredients

• 4 Forequarter lamb chops
• 1 sachet, 40 g Italian herb potato recipe baseThe source is a seasoning manufacturer and specifies its own branded sachet. Check the packet for allergens; this record has not verified its contents.
• 3, about 380 g in total Pontiac potatoes, thinly slicedThe source says only thinly sliced and states no thickness, so none is given here.
• 1 tablespoon, stated by the source as 20 mL Olive oilThis source defines its tablespoon as the 20 mL Australian spoon. A 15 mL tablespoon holds a quarter less.

Yield: Serves 4, as stated by the source. Source times: 5 minutes preparation and 1 hour in the oven. The source gives no resting time, and none is invented here.

Method

1. Heat the oven to 200°C conventional, or 180°C fan-forced. Both figures are stated by the source; neither is a conversion made here.
2. Grease a shallow baking dish large enough to hold the four chops flat in a single layer.
3. Season both sides of the chops with about 1 1/2 tablespoons of the recipe base and lay them in the dish.
4. Turn the potato slices through the olive oil with the rest of the recipe base, then arrange them over the chops.
5. Cover with baking paper and then foil, pinching the edges tightly to seal, and bake for 45 minutes.
6. Take off the foil, set the oven to 200°C — which changes the setting only if you have been using the 180°C fan-forced figure — and bake uncovered for a further 15 minutes, until the potatoes are golden brown and the lamb is tender.
7. Check the lamb at the thickest part of a chop, clear of the bone. Health Canada gives 63°C internal for a medium-rare lamb cut and 71°C for medium. The source's own endpoint — potatoes golden, lamb tender — is a texture cue rather than a temperature, so measure instead of going by the clock.