Follow these steps for perfect results
Lamb chump chops
Zucchini
thickly sliced
Tomatoes
cut into wedges lengthwise
Red onion
peeled and cut into thick wedges
Oregano
Chicken stock cubes
crumbled
Tomato paste
Kalamata olives
pitted
Lemon wedges
Crusty bread
Preheat the oven to 350°F.
Place half the lamb chump chops in a 12-cup rectangular ovenproof dish.
Top with half the zucchini slices, tomato wedges, and red onion wedges.
Season with salt and pepper.
Repeat layering with the remaining lamb, zucchini, tomato, and onion.
Season again.
Tuck oregano sprigs into the dish.
In a heatproof bowl, combine crumbled chicken stock cubes, tomato paste, and 1 cup of boiling water.
Pour the mixture into the dish.
Cover the dish and bake for 1 hour 10 minutes, or until the lamb is tender.
Uncover the dish and bake for 20 minutes more, or until browned.
Sprinkle with kalamata olives and extra oregano leaves.
Serve hot with lemon wedges and crusty bread.
Expert advice for the best results
For extra flavor, marinate the lamb before baking.
Add other vegetables, such as bell peppers or eggplant.
Serve with a dollop of Greek yogurt or a sprinkle of feta cheese.
Everything you need to know before you start
15 minutes
The dish can be assembled ahead of time and refrigerated until ready to bake.
Serve in the baking dish or arrange on a platter, garnished with fresh oregano.
Serve with a side of couscous or quinoa.
Pair with a simple green salad.
A crisp rosé will complement the Mediterranean flavors.
Discover the story behind this recipe
Mediterranean cuisine is known for its fresh, seasonal ingredients and healthy cooking methods.
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