GREEK LAMB CHOPS
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These succulent Greek lamb chops are roasted with veggies and served on rocket and risoni. A simple but flavoursome meal.

Greek lamb chops with roasted veggies on rocket and risoni.

This is the first chops recipe to feature on the website! I’m usually put off by the excess fat and bone.

However, I was keen to try out a more budget friendly alternative to other cuts of lamb. The chops turned out really tender and flavoursome, and not too hard to eat after all. Give them a try!

 

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Greek lamb chops with roasted veggies on rocket and risoni.

GREEK LAMB CHOPS

Keyword: LAMB, MAIN MEALS
Difficulty: Easy
Ready In: 50 minutes
Serves: 4

These succulent Greek lamb chops are roasted with veggies and served on rocket and risoni. A simple but flavoursome meal.

QUICK PRINT

Ingredients

LAMB CHOPS

  • 1 eggplant
  • 1 lemon
  • 1 brown onion
  • 2 cloves garlic
  • 200 g cherry tomatoes (7oz)
  • 1 tsp chicken stock powder dissolved in 1 cup boiling water (250ml)
  • 2 1/2 Tbsp olive oil, divided
  • 2 1/2 Tbsp red wine vinegar
  • 1 Tbsp brown sugar
  • 1 1/2 tsp dried oregano
  • 850 g lamb shoulder chops (1lb 14oz)

TO SERVE

  • 250 g risoni/orzo pasta (8.8oz)
  • 120 g baby rocket (4.2oz)
  • 1/3 cup pitted black olives (70g) (optional)

Instructions

  1. PREPARE LAMB CHOPS

    Preheat oven to 180ºC (360ºF) fan bake. Cut eggplant into small cubes (about the same size as the cherry tomatoes). Slice lemon into wedges, thinly slice onion and crush garlic.

  2. Arrange onion and garlic over the base of a large roasting dish. Top with eggplant, lemon wedges and tomatoes. Season with salt and pepper.

  3. Whisk together stock mixture, 2 tablespoons oil, vinegar, sugar and oregano. Pour over the vegetables. Roast for 10 minutes.

  4. Meanwhile, heat remaining 1/2 tablespoon oil in a large frying pan. Season lamb with salt and pepper. Add to pan (you may need to do this in batches) and sear for 1-2 minutes each side, until browned. Place lamb on top of vegetables and roast for a further 25 minutes.

  5. PREPARE SERVING INGREDIENTS

    When lamb and vegetables have 15 minutes left to cook, bring a medium pot of water to the boil. Add risoni and cook for 8-10 minutes, stirring occasionally, until al dente. Drain.

  6. ASSEMBLE AND SERVE

    Divide rocket, risoni and olives between individual serving plates or bowls. Top with lamb and spoon veggies and juices over the top.

Recipe Notes

WINE MATCH: Pinot Noir is a good choice.
GLUTEN-FREE OPTION: Use gluten-free stock powder. Replace risoni with a small gluten-free pasta or 2 x 250g / 2 x 8.8oz microwave pouches brown rice and quinoa.
INGREDIENT SWAPS / NOTES: If you don’t like eggplant, try swapping it for two large zucchini. You can replace the lamb shoulder chops with 600g / 1lb 5oz lamb sausages (cook in the same way).
STORING AND REHEATING: Store everything except for rocket and olives together. Lamb, veggies and risoni can be reheated in the microwave or frying pan. Add rocket and olives when serving.

 

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