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“This recipe is from a local Greek restaurant.”
1hr 45mins

Ingredients Nutrition


  1. Cut the lamb chops into large pieces. Mix together the oregano, garlic and a little salt and pepper and rub the lamb pieces with the mixture.
  2. Heat half of the oil in a large dutch oven and fry the lamb pieces in batches until browned. Remove to a large plate.
  3. Add the eggplant to the pan along with the onions and remaining oil and cook very gently, stirring frequently, for about 10 minutes, until softened and lightly browned.
  4. Return the meat to the pan with the wine, tomatoes, honey, olives and salt and pepper to taste. Cover with a lid and simmer for about 1 1/4 hours or until lamb is very tender.
  5. Lightly toast the bread and spoon tzatziki on top. Serve along with lamb.

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