Baked Mediterranean Lamb And Zucchini - cooking recipe

Ingredients

6 None lamb chump chops
2 None zucchini, thickly sliced
4 None tomatoes, cut into wedges lengthwise
1 None red onion, peeled and cut into thick wedges
4 sprigs oregano + extra leaves, to serve
2 None large chicken stock cubes
1 tbsp tomato paste
1/2 cup small pitted kalamata olives
None None lemon wedges and crusty bread, to serve

Preparation

Preheat the oven to 350\u00b0F.
Place half the lamb over the base of a 12 cup rectangular ovenproof dish. Top with half the zucchini, half the tomato and half the onion and season. Top with the remaining lamb, zucchini, tomato and onion and season. Tuck the oregano sprigs into the dish. Combine the crumbled stock cubes, tomato paste and 1 cup of boiling water in a heatproof bowl with a pour spout, then pour into the dish. Cover and bake for 1 hour 10 mins or until the lamb is just tender.
Uncover the dish and bake for 20 mins more or until browned, and cooked to desired temperature. Sprinkle with olives and extra oregano. Serve with lemon wedges and bread.