This gorgeous lamb dinner dish is full of Moroccan inspired flavour. The lamb shoulder chops are browned, then baked underneath of the scalloped potatoes with cute tomatoes, lemon and olives. Serve with a simple green salad to complete the balanced meal.
1 tsp paprika ½ tsp ground cumin ¼ tsp ground ginger 1 tsp salt 4 lamb shoulder chops, (we love Pure South) 1-2 tbsp avocado cooking oil 1 onion, sliced thinly 2 cloves garlic, minced 1 punnet fresh mixed tomatoes, halved or quartered (we love beekist Chef’s Selection) 1 cup pitted mixed olives (we love Delmaine) 1 cup beef stock (we love Simon Goult) 1 cup white wine (we love Ara) 1 lemon cut into wedges 6 medium potatoes – pre boiled then sliced into thin rounds (We love Wilcox – Vivaldi Gold) 1 tbsp avocado oil with chilli (we love Olivado) Fresh parsley (we love Superb Herb)
We used a cast iron Le creuset casserole dish to cook and serve this dish.
Preheat oven to 180°C.
In a small bowl, mix together the paprika, cumin, ginger and salt. Sprinkle the mixture evenly over the lamb chops.
Heat the avocado cooking oil in a casserole large enough to hold the lamb chops in a single layer. Brown the lamb chops on both sides. Set aside.
In the same casserole, heat some more avocado cooking oil. Saute the onion and the garlic and cook for 1-2 minutes. Add the tomatoes and olives then continue to cook for a further 1-2 minutes.
Pour white wine and beef stock. Put the lamb chops back in. Cover and simmer for 10 minutes.
Slice the boiled potatoes. Add the lemon wedges in the lamb mixture, then layer the potato slices on top. Season with generous amount of salt, sprinkle with parsley and drizzle avocado oil with chilli on top. Cover with the lid.
Cook in the pre-heated oven for 1 hour. Remove the lid turn the oven to 220°C fan grill. Return the casserole back in the oven and grill for a further 30 minutes or until the potatoes are starting to brown.
Garnish with some chopped fresh parsley then serve while it is hot.