Mediterranean lamb and zucchini bake

Lamb, zucchini and olives bring the flavours of the Mediterrean to your table. This slow-cook meal will delight the family and dinner guests alike.

  • 15 mins preparation
  • 1 hr 30 mins cooking
  • Serves 6
  • Print


Mediterranean lamb and zucchini bake
  • 6 lamb forequarter chops
  • 2 zucchini, thickly sliced
  • 4 roma tomatoes, cut into wedges lengthwise
  • 1 red onion, cut into thick wedges
  • 4 oregano sprigs, plus extra leaves, to serve
  • 2 large chicken stock cubes
  • 1 tablespoon tomato paste
  • 1/2 cup small pitted kalamata olives
  • lemon wedges and crusty bread, to serve


Mediterranean lamb and zucchini bake
  • 1
    Preheat oven to 180°C/160°C fan-forced.
  • 2
    Place half the lamb over base of a 3-litre (12-cup) rectangular ovenproof dish. Top with half the zucchini, half the tomato and half the onion. Season. Top with remaining lamb, zucchini, tomato and onion. Season. Tuck oregano sprigs into dish. Combine crumbled stock cubes, tomato paste and 1 cup boiling water in a heatproof jug; pour into dish; cover. Bake for 1 hour 10 minutes or until lamb is just tender.
  • 3
    Bake, uncovered, for 20 minutes more or until browned. Sprinkle with olives and extra oregano. Serve with lemon wedges and bread.


Use lamb leg steaks instead of chops. Price will vary. Add peeled sliced potato to bake and omit bread when serving.

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