by Matthew Luca
I love this simple dish that's perfect for the family table. Inspired by Messina in Sicily with the use of olives and capers that also incorporates tastes from around the world.
Ingredients
8 Lamb chump chops
4 Cloves of Garlic (chopped)
Handful of Pitted black olive
Handful of Capers
1 Red onion (Chopped)
3 Carrots (Chopped)
2 tbsp Peas
Handful of fresh Mint
Handful of fresh Thyme
Sprig of Rosemary or 1 tbs dried Rosemary
Salt & Pepper
Olive oil (100 ml)
Half bottle of Red Wine
Method
Place the Lamb chops into a large deep oven proof dish and add in the Olive oil, Garlic, Thyme, Red wine and season with Salt & Pepper. Rub in the marinade, cover with cling film and leave in the fridge for 1-2 hours.
Remove from fridge and cook in the oven on a high heat for 15-20 minutes (uncovered).
Using oven gloves, take the dish out of the oven add in the Onion, Peas, Capers, Carrots, Olives, Rosemary and mint, carefully mix the ingredients together with a slotted spoon.
Cover the dish with kitchen foil and cook at 160c for 1 hour 30 minutes.
I served this dish with a Potato puree and Cauliflower puree, but would equally work well with roast or Mash Potatoes and Mediterranean style Vegetables.
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