Athena's Greek Lamb
- Ready In:
- 1hr 45mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 1⁄2 lbs lamb chops
- 1 1⁄2 tablespoons dried oregano
- 3 garlic cloves, minced
- salt and black pepper, to taste
- 1⁄4 cup olive oil
- 1 medium eggplant, diced
- 2 red onions, sliced
- 1 cup white wine or 1 cup red wine
- 1 (14 ounce) can diced tomatoes
- 2 tablespoons honey
- 8 kalamata olives
- 8 thin slices French bread
- 7 ounces tzatziki
directions
- Cut the lamb chops into large pieces. Mix together the oregano, garlic and a little salt and pepper and rub the lamb pieces with the mixture.
- Heat half of the oil in a large dutch oven and fry the lamb pieces in batches until browned. Remove to a large plate.
- Add the eggplant to the pan along with the onions and remaining oil and cook very gently, stirring frequently, for about 10 minutes, until softened and lightly browned.
- Return the meat to the pan with the wine, tomatoes, honey, olives and salt and pepper to taste. Cover with a lid and simmer for about 1 1/4 hours or until lamb is very tender.
- Lightly toast the bread and spoon tzatziki on top. Serve along with lamb.
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