- 2 tbsp olive oil
- 4 lamb chops (or steaks)
- 1 large onion – chopped
- 500g vine tomatoes, peeled and diced, juices reserved
- 1 tsp clear honey
- 1 tbsp tomato purée
- 75ml strong lamb stock (or beef stock)
- 2 tsp ground cumin
- 2 tsp dried oregano (or 2 tbsp chopped fresh oregano)
- 400g frozen broad beans
- 2 tbsp chopped flat-leaf parsley
- Squeeze of lemon juice
Pre-heat oven to 160C/140C Fan/Gas 3. Heat 1 tbsp of the oil in a frying pan and brown the lamb all over. Transfer to an ovenproof dish.
Add the rest of the oil to the fat in the pan and reduce the heat. Fry the onion until soft.
Add the tomatoes and juices and cook over a high heat for 3-5 minutes. Stir in the honey, tomato purée, stock, cumin and oregano. Season well. Pour over the lamb and cover with a lid or foil. Bake for 1 hour.
Put the broad beans in a bowl and cover with boiling water. Leave for 1 minute, then drain and peel. Add to the ovenproof dish. Cover and cook for 20 minutes.
Stir in the parsley. Cover and cook for another 10 minutes. Add the lemon juice before serving.