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lamb chops, olives + tomatoes


serves two
4-6 lamb chops, depending on size

10 pitted black olives, quartered
185ml of red wine
2 garlic cloves
1 medium onion, sliced
2 medium tomatoes, chopped
a sprig of rosemary
1 tbsp salted capers, rinsed and well drained
1 carrot, chopped
salt + black pepper

Put the lamb chops in a bowl with the rest of the ingredients and leave to marinate in the fridge for a few hours. Preheat the oven to 200C/180C fan. Put the chops in a small roasting tray and place, uncovered, in the oven for 10 minutes.  Reduce the heat to 165C/145C fan. Season the chops, cover with foil and leave to cook gently for 1½ hours. 
Creative Commons Licence
This work is licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License.
  • blog
  • about
  • how
  • recipes etc.
    • recipes
    • skint 'takeaways'
    • mid-week meals for the time-poor
    • cheese boards
    • coffee
  • spending
  • spotify playlists
  • links
  • contact me