Lamb125 ml (½ cup) extra-virgin olive oil 2 red onions, thickly sliced into rings3 clovesgarlic, thinly sliced1 tbsp dried oregano4 lamb chump chops4 lamb loin chops400 gm canned chopped tomatoes1 tbsp tomato paste700 gm chicory, coarsely chopped250 ml (1 cup) dry white wineTo serve:crusty bread
Preheat oven to 200C. Heat half the olive oil in a large cast-iron casserole over medium heat, add onion, garlic and oregano and sauté for 3-5 minutes or until soft, transfer to a bowl.
Brown lamb chops in casserole over medium heat for about 3-5 minutes, add onion mix, tomatoes and tomato paste, stir and cook for 3 minutes. Add chicory and remaining olive oil and cook for 10 minutes or until chicory wilts. Add wine and 2 cups water, season generously and bring to the boil. Cover and bake for 1 ¾-2 hours or until tender. Serve with crusty bread.