Ingredients

• 1 cup breadcrumbs
• 1/2 cup parmesan cheese, grated
• 2 garlic cloves, crushed
• 1/2 cup fresh parsley, chopped
• 1 tablespoon olive oil
• 10 baby potatoes, finely slice
• 1 large onion, finely sliced
• 12 lamb chops, well trimmed
• 1/4 cup white wine
• 1/4 cup water
• 1 (500 g) can tomatoes, drained and chopped
• salt and pepper

Instructions

1. Preheat oven to 190°C (375°F).

2. Mix together breadcrumbs, parmesan, garlic and parsley. I use my processor, processing the crumbs first.

3. 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.

4. Next, layer with 1/3 tomatoes and 1/3 crumbs mixture. Layer with 6 chops.

5. Layer again with 1/3 tomatoes and 1/3 crumbs. Then a add the rest of the chops.

6. Layer with the last of tomatoes and crumbs. Sprinkle with olive oil.

7. Bake in oven for 1- 1 1/2 hours until chops are tender.