Greek Lamb Chops

clock 20 minutes + 45 minutes bowl Serves 4


  • 2 medium brown onions, thinly sliced
  • 2 cloves garlic, skin removed, finely chopped
  • 250g cherry tomatoes, halved
  • 1 medium lemon, cut into wedges
  • 1/2 cup white wine
  • 1/2 tsp dried oregano
  • Salt and pepper, to season
  • 2 tsp extra virgin olive oil
  • 8 lamb chops, trimmed of excess fat
  • 1/2 cup cooked risoni, to serve
  • Rocket, to serve
  • Italian parsley, to serve
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  • 1. Preheat oven to 200°C (180°C fan-forced).

  • 2. Arrange the onion over the base of a large baking dish. Add the garlic, tomatoes and lemon. Pour over the wine, sprinkle with the dried oregano and season. Roast in the oven for 10 minutes.

  • 3. Meanwhile, heat a frying pan over a high heat. Add the oil. Season the chops to taste. Cook the chops, in batches for 5 minutes, until browned on both sides. Transfer lamb to the baking dish and roast for a further 30 minutes.

  • 4. Remove tray from oven and stand, covered loosely, for 5 minutes.

  • 5. Spoon risoni and rocket into serving dishes. Top with lamb, tomato mixture and sprinkle with parsley to serve.

  • Fresh Tip: To peel garlic easily, carefully press the clove firmly under the flat of your knife and the skin will come straight off.


  • • Energy 1137Kj • Protein 24g • Total Fat 10g • Saturated Fat 3g • Carbohydrates 14g • Sugars 8g • Sodium 597mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation.

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