Imagine gathering the flavors that to me conjure up Greek food – lamb, black olives, tomatoes, potatoes, lemon, oregano, thyme and feta cheese – and cooking them all together in a large roasting pan. The chops should be seared first so that they are nicely browned on each side. If you can find small potatoes (I can get ‘Nibbles’ in my supermarket) that are roughly the size of a baby tomato then you don’t need to cut up new potatoes and I leave the skin on.
Prep. and cook time – approx.2 hours
Pre-heat oven to 400 degrees F.
4 x loin lamb chops – seared on both sides
1 large onion – sliced
2 large cloves garlic – roughly chopped
8 oz. baby tomatoes – halved
2 oz. black olives – pitted and cut in half
12 oz. new potatoes – cut into 1 inch chunks
1 tbsp. each of fresh oregano, thyme – finely chopped
Juice of half a lemon
3 tbsp. olive oil plus a little for brushing the lamb chops with)
Salt and freshly ground black pepper
2 oz. feta cheese – cut into small cubes
Place the seared lamb chops in a large baking tray.
Put the tomatoes, olives, potatoes and herbs in a large bowl.
Whisk together the lemon juice, olive oil, salt and pepper and pour over the vegetables. Stir well, cover and leave to marinate for half and hour.
Place vegetables around the lamb chops, brush the lamb chops with a little olive oil and cook for 45 minutes to an hour (depending on the size of the chops). Check every so often and give veg. a stir.
Add feta cheese and serve.
