Recipe

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• 1 1/2 lbs lamb chops
• 1 1/2 tbsp dried oregano
• 3 garlic cloves, minced
• salt and black pepper , to taste
• 1/4 cup olive oil
• 1 medium eggplant, diced
• 2 red onions, sliced
• 1 cup white wine
• 1 (14 oz) can diced tomatoes
• 2 tbsp honey
• 8 kalamata olives
• 8 thin slices french bread
• 7 oz tzatziki

• 1 Cut the lamb chops into large pieces. Mix together the oregano, garlic and a little salt and pepper and rub the lamb pieces with the mixture.
• 2 Heat half of the oil in a large dutch oven and fry the lamb pieces in batches until browned. Remove to a large plate.
• 3 Add the eggplant to the pan along with the onions and remaining oil and cook very gently, stirring frequently, for about 10 minutes, until softened and lightly browned.
• 4 Return the meat to the pan with the wine, tomatoes, honey, olives and salt and pepper to taste. Cover with a lid and simmer for about 1 1/4 hours or until lamb is very tender.
• 5 Lightly toast the bread and spoon tzatziki on top. Serve along with lamb.