8 lamb loin chops or 4 leg steaks (with bone)
15 ml(1 tbsp) dried oregano
salt and pepper
30 ml (2 tbsp) olive oil
2 bay leaves
150 ml (1/4 pint) dry white wine
150 ml(1/4 pint) stock
Garnish with lemon wedges and torn flat-leaf parsley (optional)
- Place the lamb in a single layer in a shallow dish. Squeeze the juice from the lemons into a small bowl or cup and add the oregano, salt and pepper. Sprinkle the mixture over the meat and leave to marinate in a cool place for at least 4 hours, preferably overnight.
- Preheat the oven to 160 deg C (325 deg F) Mark 3. Heat the oil in a large frying pan. Add lamb chops to the pan. Cook over a high heat, turning until well browned on all sides, then transfer to a shallow earthenware casserole.
- Peel and slice the onions and add to the lamb, together with the bay leaves, wine and stock. Pour in any remaining marinade and season with pepper.
- Cover the dish with foil. Bake in the oven for 2-2 1/2 hours until the lamb is tender, removing the foil for the last 20 minutes to brown the meat.
- Before serving, carefully skim off any excess fat. Serve the meat with the juices spooned over. Garnish with lemon wedges and torn parsley if desired.
Can serve the dish with couscous and pitas.
Perfect in a Potjie too!