Name: Mediterranean Lamb Chops
Prep time: 15 min
Cook time: 105 min
Total time: 120 min
Yield: 4
Cuisine: mediterranean
Ingredients: 4 lamb forequarter chops, halved; 1 tbs olive oil; 1 brown onion thinly sliced; 2 red capsicum thickly sliced; 1 yellow capsicum thickly sliced; 3 cloves garlic sliced; 1 bay leaf; 3 sprigs oregano *to serve *extra; 1/3 cup white wine; 1 1/4 cup Liquid Stock Vegetable Style; 500 g chat potato halved; 1/3 cup black olives

by Massel Last updated on 08/02/2019

These heavenly braised lamb chops are the perfect comfort food for your Sunday roast, and baking them in the oven means they're not that hard to make! So simple, yet so delicious. - Massel

Ingredients

4 lamb forequarter chops, halved
1 tbs olive oil
1 brown onion thinly sliced
2 red capsicum thickly sliced
1 yellow capsicum thickly sliced
3 cloves garlic sliced
1 bay leaf
3 sprigs oregano *to serve *extra
1/3 cup white wine
1 1/4 cup Massel* Liquid Stock Vegetable Style
500 g chat potato halved
1/3 cup black olives

*Massel is recommended by Australia's Best Recipes

Method

Step 1

Preheat oven to 180 C or 160 C fan-forced.
Step 2

Season lamb chops. Heat oil in a heavy based saucepan over high heat. Cook lamb, in 2 batches, for 1-2 minutes each side or until well browned. Set aside. Reduce heat to medium. Cook onion, capsicum, garlic, bay leaf and oregano, stirring, for 5 minutes or until onion softens. Add wine and bring to the boil. When almost evaporated, return chops to pan with Massel Liquid Stock Vegetable Style and potatoes. Bring to the boil. Cover and bake in oven for 1 1/2 hours or until lamb is very tender.
Step 3

Serve sprinkled with black olives and extra oregano.