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.