• To drink: A good mature cabernet sauvignon, such as Le Riche, Neil Ellis Camberley, Edgbaston, Nederburg Manor House or Zonnebloem.

    Greek tava

    Serves: 6
    Cooking Time: 3 hrs 20 mins


    • 18 small lamb chops
    • 12 potatoes, peeled and quartered
    • 6 small red onions, chopped
    • 45ml (3 tbsp) garlic mousse
    • large bunch fresh flat-leaf parsley, coarsely chopped, plus extra to serve
    • 30ml (2 tbsp) ground cumin
    • 15ml (1 tbsp) salt
    • 5ml (1 tsp) freshly ground black pepper
    • 200ml olive oil
    • 6 tomatoes, thickly sliced
    • 100g butter, cubed
    • 250ml (1 cup) water



    Preheat the oven to 150°C.


    In a large bowl, mix the chops, potatoes, onions, garlic mousse, parsley, cumin, salt, pepper and oil until well combined.


    Transfer to a roasting dish with the meat on top of the potatoes. Lay the tomatoes on top of the meat and place the butter cubes on the tomatoes. Pour in the water, cover with baking paper and foil and roast for 2 hours and 30 minutes.


    Remove the foil and paper and increase the oven temperature to 170°C. Continue roasting until the liquid evaporates and the meat and tomatoes brown slightly, about a further 30 minutes. The meat should be very tender, almost falling off the bone.


    Serve the tava hot, garnished with the extra parsley.