Ingredients
- 2 tablespoons olive oil (extra virgin)
- 1 kilogram lamb loin chops (trimmed, 8 chops)
- 300 grams potatoes, thinly sliced (Sebago potatoes specified)
- 1 red onion, halved and cut into wedges
- 1 tablespoon lemon thyme leaves (fresh)
- 1/4 cup chicken stock
- 1 red capsicum, small and thickly sliced
- 1 yellow capsicum, small and thickly sliced
- 1 lemon, small and cut into wedges
- 2 garlic cloves, thinly sliced
- 250 grams tomatoes ( cherry truss tomatoes, cut into small bunches)
- 1/3 cup kalamata olives (pitted)
- 100 grams feta cheese, crumbled
- Thyme sprigs, to serve
How to Make
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Step 1: Preheat oven to 220C/200C fan-forced.
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Step 2: Heat oil in large flameproof baking tray over high heat and cook lamb for 2 minutes each side or until well browned.
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Step 3: Remove from heat and transfer lamb to a plate and cover with foil to keep warm.
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Step 4: Add potato, onion, thyme and stock to tray and toss to coat and transfer to oven and bake for 15 minutes or until onion is almost tender.
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Step 5: Add capsicum, lemon wedges and garlic and toss to combine and season with salt and pepper and top with tomatoes and bake for 15 minutes or until vegetables are just tender.
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Step 6: Arrange chops on top and sprinkle with olives and fetta and bake for a further 10 to 15 minutes or until lamb is just cooked through and vegetables are tender and beginning to char.
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Step 7: Sprinkle with extra thyme and serve.
We hope you enjoy this recipe!
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