Paithakia ala hasapiko

Paithakia ala hasapiko

Lamb chops butcher’s style

By
From
The Complete Middle Eastern Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1kg lamb shoulder chops
60ml olive oil
salt and freshly ground black pepper, to season
1/2 teaspoon rigani or oregano
4 tomatoes
2 onions, sliced
500g potatoes, peeled and sliced

Method

  1. Preheat the oven to 180°C.
  2. Trim the excess fat from the lamb chops. Brush a baking dish with 1 tablespoon of the oil and place the chops in a single layer in the dish. Season with salt and pepper and sprinkle on the rigani or oregano.
  3. Score a cross in the base of each tomato. Place in a heatproof bowl and cover with boiling water. Leave for 30 seconds, then transfer to cold water and peel the skin away from the cross. Slice the tomatoes.
  4. Arrange the onion slices on top of the chops and cover with a layer of sliced tomatoes. Season the tomatoes lightly. Pour on the remaining oil and bake for 1 hour.
  5. Top with the potatoes, season lightly and brush with a little more oil. Bake for a further 30 minutes.
  6. Serve hot with a green vegetable, salad and crusty bread.

Variation

  • Add a sliced carrot to the dish with the onions, and a cup of shelled peas with the potatoes for a complete one-dish main course.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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