Betty's "Aussie" 1950's style lamb chops

Betty Bramanis


This is a delicious old "fail safe" recipe that always works. Meaty and slightly sweet, this is a winner on a cold night. Do not add salt or pepper - they are present in the cupboard ingredients used. Australia was "built on the back of sheep" we produce lots of wool and lamb.
My grandmothers made this and I make it for my children, this recipe spans 4 generations.


☆☆☆☆☆ 0 votes

About 8
5 Min
1 Hr 50 Min


  • 4 lb
    lamb chops (i like forequarter or chump)
  • 1 can(s)
    cream of mushroom soup
  • 1/4 c
    bbq sauce - your favourite brand
  • 1 tsp
    minced garlic
  • 1/4 c
    sweet chutney or plum jam
  • 1 Tbsp
    gravy powder mixed with 2 - 3 tb water

How to Make Betty's "Aussie" 1950's style lamb chops


  1. Place everything except the gravy powder mixed with water in a large casserole dish (with a lid) and bake at 320oF/160oC and bake for 90 minutes, stirring once.
  2. Remove from the oven, add the gravy powder with water and stir through, cook for another 15 minutes.
  3. Serve with mash and veggies.

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