Name: Greek lamb chops
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 4-6 lamb loin chops; salt and freshly ground black pepper to taste; 2 tsp honey; 1/3 cup red wine; 2 tbsp soy sauce; 2 tbsp olive oil; 4-5 sprigs fresh rosemary; 1 onion chopped; 3/4 cup chicken stock; 5-6 courgettes sliced; 1 cup cherry tomatoes; 1 disc feta cheese drained

Recipe Disclaimer

Tap for method

Ingredients (12)

4-6	lamb loin chops
	salt and freshly ground black pepper — to taste
2 tsp	honey
1/3 cup	red wine
2 tbsp	soy sauce
2 tbsp	olive oil
4-5 sprigs	fresh rosemary
1	onion — chopped
3/4 cup	chicken stock
5-6	courgettes — sliced
1 cup	cherry tomatoes
1 disc	feta cheese — drained

Tap for ingredients

Method:

Preheat the oven to 180°C. Grease a baking dish. Season the chops liberally with salt and pepper. Mix together the honey, red wine, soy sauce and olive oil. Place the chops, fresh rosemary and onion in the prepared baking dish and pour in the sauce and ½ cup of the chicken stock. Bake for approximately 30 minutes. Remove from the oven, then add the baby marrows, tomatoes, feta and the balance of the chicken stock. Bake for a further 5–10 minutes. Garnish as desired (warmed tomatoes on the vine always look good). Perfect when served with chunky bread to soak up the sauce.

This recipe is an extract from Chantal Lascaris’cookbook All Sorts of One Dish Wonders.