Todd Eyre
Ingredients
Method
1.Preheat oven to 170°C. Lay the chops flat in a roasting dish. Add the wine and stock. Season with oregano, salt and pepper, then scatter over the lemon slices and garlic cloves. Cover tightly with foil and bake for one hour.
2.Remove the foil, add the carrots in one corner of the dish and scatter over the capers. Cook for a further 20-30 minutes, uncovered, until the lamb is browned and falling from the bones, and the carrots are cooked.
3.Before serving, tilt the dish and skim the fat, leaving only the cooking juices to drizzle over the meat.
4.Serve the lamb with carrots and either mashed potatoes or pumpkin and/or boiled peas.
Note
- Cook fatty meat dishes ahead of time, then cool it down and skim the excess layer of solidified fat off before reheating and eating – it’s a little bit healthier and less heavy this way.
