Ingredients
- 10 pieces lamb loin chops
- 1 small red capsicum, sliced
- 1 small yellow, sliced
- 1 small green capsicum, sliced
- 1 red onion sliced
- 1 cup of chicken stock
- 1/4 cup olive oil
- 3 crushed garlic
- 1 teaspoon capsicum paste
- Salt & Pepper to taste
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon cumin
Method
- Season lamb with paprika, oregano, garlic powder & cumin.
- Place chops in a baking tray & cover with sliced vegetables.
- In a jug whisk the chicken stock with the olive oil, garlic & capsicum paste.
- Pour the stock mix over the lamb & vegetables.
- Cover tightly with foil, place in a 180c oven for the first 30 minutes. Reduce heat to 160 & cook for a further 2 hours. Uncover, flip the chops & let them brown further to your liking.
- Serve with rice, bread, mash or roast potatoes etc.
