4-6 Quality Mark shoulder lamb chops
2 tblsp oil
1/2 cup orzo pasta
2 onions peeled and diced (or use 1 leek)
2 courgettes, trimmed and diced
400 gram can tomatoes
8-10 whole cloves garlic, crushed not peeled
1/2 cup white wine
2 cups chicken stock
salt and pepper to season
10-12 black olives
2 tblsp chopped mint
1. Brown the lamb shoulder chops on both sides in the hot oil in a frying pan. Transfer to a large casserole.
2. Scatter over the orzo, onions or leeks, courgettes, tomatoes and garlic. Pour over the wine and chicken stock and season well with salt and pepper.
3. Cover and cook at 160ºC for 50 minutes or until the lamb is tender. Sprinkle in the olives and mint.
4. Serve in deep plates or shallow bowls.
Lamb shoulder chops make a super economical meal – try them in this easy dish.