Lamb chops with Olives and Courgettes
Wheat, gluten, corn, soya, nightshade, dairy, egg & nut free

Spring lamb is now easily available and this is a particularly delicious - and very easy - way to cook it.

Serves 6

4 tbsp olive oil
3 medium leeks, cleaned and sliced finely
3 sticks celery, cleaned and sliced
6 large cloves garlic, peeled and sliced
6 small or 3 large courgettes, wiped and grated
approx 36 stuffed green olives, halved
6 chump or loin chops
sea salt and freshly ground black pepper
2 large sprigs of fresh rosemary or 2 tsps dried

Heat the oil in a heavy casserole and add the leeks, celery and garlic. Cook gently, without burning, for 5–10 minutes or until they are quite soft.
Add the courgettes and the olives and continue to cook for a further 3–4 minutes.
Lay the lamb on top of the vegetables and grate over some salt and pepper. Lay the rosemary sprigs over the lamb.
Cover the pan tightly and simmer very gently for 30–40 minutes depending on how pink you like your lamb.
Serve from the pan with a root and a green vegetable,
depending on what you can eat.

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