Braised Greek-style Rib Chops with Lemon Potatoes


Like your lamb chops?  You’re in the right place – these chops have your back!


For the chops

  • 8 lamb rib chops
  • salt and ground black pepper
  • olive oil
  • 1 onion, chopped
  • 1 large sprig each oregano, rosemary and thyme
  • 3 cloves garlic, chopped
  • 2 cups (500ml) beef stock

For the potatoes

  • 3/4 packet (750g) medium potatoes, peeled and quartered lengthwise
  • 1/4 cup (60ml) olive oil
  • zest and juice of 1 large lemon
  • 1/2 cup (125ml) lamb stewing juices
  • 6 cloves garlic, cracked
  • 1 tsp (5ml) dried oregano


  • Season meat and brown in a hot, heavy-based saucepan.
  • Add onions and garlic, and sauté until soft.
  • Add remaining ingredients and stew until chops are tender, then remove from liquid and set aside.
  • Preheat the oven to 200ºC.
  • Toss the potatoes with all remaining ingredients in a roasting tray.  Bake for 1 hour, turning occasionally to prevent sticking.
  • Place chops on a roasting tray and bake for 15-25 minutes, or until fat has crisped up and meat has caramalised well.
  • Serve with potatoes and a classic Greek salad.

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