Baker's lamb

Baker’s lamb

This traditional Greek recipe slow cooks lamb in tomato and spices for a rich and hearty meal that will satisfy the whole family.

By , 21 September 2015
Baker’s lamb
  • Ready in: 120 mins
  • Serves: 4
  • Price: £1.70 per serving
Nutritional Info
Each 352g serving contains
  • Energy 1708KJ 408KCAL
  • Fat high
  • Saturates high
  • Sugars low
  • Salt low
of your reference intake.
Typical energy values per 100g: 485kJ/116kcal.
  • 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.