Now that the nights are drawing and as the weather gets colder, this is one of my favourite quick dishes to prepare, a one-pot wonder you can put in the oven and forget about!
Tip: Feel free to use a tin of tomatoes instead of fresh, and extra stock if you need!
Easy Greek Lamb - serves 4
- 2 tablespoons olive oil
- 4 lamb chops or steaks
- 3–4 sweet potatoes, peeled and cut into wedges
- 1 onion, chopped
- 500 g (1 lb) vine tomatoes, peeled and diced (reserve the juice)
- 2 tablespoons tomato purée
- 2 teaspoons ground cumin
- 2 tablespoons freshly chopped
- oregano leaves
- 1 teaspoon clear honey
- 75 ml (3 fl oz) good-quality
- chicken stock
- 400 g (13 oz) frozen soya beans
- 2 tablespoons freshly chopped
- flat-leaf parsley
- 1 teaspoon lemon juice
- salt and pepper
- Preheat the oven to 140°C (275°F), gas mark 1.
- Heat half the oil in a frying pan over a medium heat and brown the lamb.
- Remove and place in a large ovenproof dish and add the sweet potato wedges.
- Using the rest of the oil, fry the onion until softened.
- Add the tomatoes and their juice and cook for 4–5 minutes.
- Add the tomato purée, cumin, oregano, honey and chicken stock.
- Season with salt and pepper and pour this over the lamb and sweet potatoes. Cover with foil and bake in the preheated oven for 1 hour.
- Add the soya beans, cover and cook for another 20 minutes.
- Stir in the parsley 10 minutes before serving. Remove the foil and stir in the lemon juice.
- Serve with rice, mashed potatoes or Flatbreads for mopping up the juices.
