Directions:
- 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.
- Heat half of the oil in a large dutch oven and fry the lamb pieces in batches until browned. Remove to a large plate.
- 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.
- 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.
- Lightly toast the bread and spoon tzatziki on top. Serve along with lamb.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1175.13 Kcal (4920 kJ) | ||
| Calories from fat | 515.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 57.33g | 88% | |
|---|---|---|---|
| Cholesterol | 124.15mg | 41% | |
| Sodium | 851.33mg | 35% | |
| Potassium | 971.06mg | 21% | |
| Total Carbs | 103.52g | 35% | |
| Sugars | 20.1g | 80% | |
| Dietary Fiber | 8.69g | 35% | |
| Protein | 46.27g | 93% | |
| Vitamin C | 11.4mg | 19% | |
| Iron | 9mg | 50% | |
| Calcium | 135.2mg | 14% | |
| Amount Per 100 g | |||
| Calories | 189.27 Kcal (792 kJ) | ||
| Calories from fat | 83.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.23g | 88% | |
|---|---|---|---|
| Cholesterol | 20mg | 41% | |
| Sodium | 137.12mg | 35% | |
| Potassium | 156.4mg | 21% | |
| Total Carbs | 16.67g | 35% | |
| Sugars | 3.24g | 80% | |
| Dietary Fiber | 1.4g | 35% | |
| Protein | 7.45g | 93% | |
| Vitamin C | 1.8mg | 19% | |
| Iron | 1.4mg | 50% | |
| Calcium | 21.8mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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