Greek lamb chops

4 servings Prep: 15 mins, Cooking: 40 mins
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This lip-smacking, finger-licking recipe packs in the flavours of the Mediterranean. This all-in-one meal blends the rich, earthy flavour of the lamb, the sweetness of the tomatoes and the saltiness of the feta, to create a dish reminiscent of summers in Greece.

By Chantal Lascaris March 09 2020
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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
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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.

All Sorts of One Dish Wonders.

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