“It was the lamb chops, reader. I need to cook them stat because the fridge is broken and I had defrosted them. I threw them on a deep tray with that tin of tomatoes, some chunks of potato, half a jar of peppers, a quarter of a jar of pitted Kalamata olives, two onions, four cloves of garlic and a plenty of paprika, oregano, salt, pepper and chilli flakes. It’s in there as we speak, so we will be having a very delicious and uncharacteristic Saturday lunch. Last night’s focaccia will be the perfect partner, I think.”
- I used four lamb chops, but you can use more – six or eight, even!
- Toss with 1/4 cup of olive oil.
- I also added a sprinkle of fresh herbs at the end. Really, this is just a suggestion of a recipe. You can tweak it to suit you!)
- Bake at 180C/360F for around an hour – or until the potatoes are tender.