Mediterranean Lamb Chops with Pumpkin
Whether you're looking for how to cook lamb chops for the first time, or you're a top chef, this tasty pumpkin and lamb chop recipe is a great all-in-one dish.
Ingredients
- 4 large lamb shoulder chops
- 1 onion, sliced
- 1 small carrot, diced
- 1/2 teaspoons dried oregano
- 1/2 cup passata
- 1/4 cup pitted green olives
- 500 grams pumpkin, sliced
- 2 cups cauliflower florets
- 100 grams feta, crumbed
- 1/2 cup mint leaves
- 2 cups mashed potato
- 1 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 2 cloves garlic, crushed
- 1 tablespoons olive oil
- 1 teaspoons salt
- 1 teaspoons pepper, freshly ground
- 1 cup red wine
- 4 large lamb shoulder chops
- 1 onion, sliced
- 1 small carrot, diced
- 1/2 teaspoons dried oregano
- 1/2 cup passata
- 1/4 cup pitted green olives
- 500 grams pumpkin, sliced
- 2 cups cauliflower florets
- 100 grams feta, crumbed
- 1/2 cup mint leaves
- 2 cups mashed potato
- 1 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 2 cloves garlic, crushed
- 1 tablespoons olive oil
- 1 teaspoons salt
- 1 teaspoons pepper, freshly ground
- 1 cup red wine
- Step 1 of 6Preheat the oven to 150°C (130°C fan-forced).
- Step 2 of 6In a large frying pan on a high heat, brown the chops on both sides. Once browned place in an oven-proof casserole dish.
- Step 3 of 6In the same frying pan add the olive oil, onion, garlic and carrot, cooking for 5 minutes, or until they soften. Add the thyme, rosemary, oregano, wine, passata, 1/2 cup water, olives, salt and pepper and mix to combine. Cook for 1-2 minutes.
- Step 4 of 6Pour mixture over the chops and bake for 45 minutes. Remove the casserole dish from the oven and add the pumpkin and cauliflower around the chops. Return the dish to the oven, and bake for a further 1 hour.
- Step 5 of 6Remove from the oven and sprinkle the feta over evenly. Cook for a further 15 minutes. Remove from the oven and allow to rest for 10 minutes before serving.
- Step 6 of 6To serve, sprinkle with fresh mint and mashed potato on the side.
Method
- Step 1 of 6Preheat the oven to 150°C (130°C fan-forced).
- Step 2 of 6In a large frying pan on a high heat, brown the chops on both sides. Once browned place in an oven-proof casserole dish.
- Step 3 of 6In the same frying pan add the olive oil, onion, garlic and carrot, cooking for 5 minutes, or until they soften. Add the thyme, rosemary, oregano, wine, passata, 1/2 cup water, olives, salt and pepper and mix to combine. Cook for 1-2 minutes.
- Step 4 of 6Pour mixture over the chops and bake for 45 minutes. Remove the casserole dish from the oven and add the pumpkin and cauliflower around the chops. Return the dish to the oven, and bake for a further 1 hour.
- Step 5 of 6Remove from the oven and sprinkle the feta over evenly. Cook for a further 15 minutes. Remove from the oven and allow to rest for 10 minutes before serving.
- Step 6 of 6To serve, sprinkle with fresh mint and mashed potato on the side.
Nutrition per serving
1461 Kilojoules
Protein19 grams
Fat19 grams
Carbs11 grams
Sugars10 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 6Preheat the oven to 150°C (130°C fan-forced).
- Step 2 of 6In a large frying pan on a high heat, brown the chops on both sides. Once browned place in an oven-proof casserole dish.
- Step 3 of 6In the same frying pan add the olive oil, onion, garlic and carrot, cooking for 5 minutes, or until they soften. Add the thyme, rosemary, oregano, wine, passata, 1/2 cup water, olives, salt and pepper and mix to combine. Cook for 1-2 minutes.
- Step 4 of 6Pour mixture over the chops and bake for 45 minutes. Remove the casserole dish from the oven and add the pumpkin and cauliflower around the chops. Return the dish to the oven, and bake for a further 1 hour.
- Step 5 of 6Remove from the oven and sprinkle the feta over evenly. Cook for a further 15 minutes. Remove from the oven and allow to rest for 10 minutes before serving.
- Step 6 of 6To serve, sprinkle with fresh mint and mashed potato on the side.