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THESSALONIKI

LAMP CHOPS WITH “BOUGIOURNTI”

LAMP CHOPS WITH “BOUGIOURNTI”

Ingredients

  • portions: 5-6
  • preparation time: 15´
  • cooking time: 50´
  • 1 kg lamp chops
  • 1 glove pureed garlic
  • 1 tablespoon oregano
  • 1 tablespoon thyme
  • 1 tablespoon olive oil
  • 1 tablespoon mustard
  • 1 tablespoon mayonnaise
  • 1 chopped tomato
  • 1 tablespoon salt
  • fresh pepper

FOR THE BOUGIOURNTI:

  • 2 red peppers chopped into four pieces
  • 2 yellow peppers chopped into four pieces
  • 2 green peppers chopped into four pieces
  • 2 onions chopped into four pieces
  • 2 gloves garlic
  • 250 gr. feta cheese chopped into cubes
  • 1 tablespoon oregano
  • 1 tablespoon red pepper
  • salt
  • 4 tablespoons olive oil
  • few drops of vinegar

Directions

In a bowl add the olive oil, the mustard, the mayonnaise, the tomato, the thyme, the oregano, the garlic, the salt and a lot of pepper. Stir the ingredients with a fork until they get mixed. Add the lamp chops and mix them well until they are covered with marinate (if you want leave them for 1 hour covered in the fridge, they will become more tasty). Apply parchment cooking paper in a pan. Add the marinated lamp with all the liquids and bake it in the preheated oven in 200° C for 50´.

FOR THE “BOUGIOURNTI”:
Place all the ingredients in a bowl and mix them very well. Place the parchment cooking paper in a pan, add the mixture and bake it in 200° C for 20´. We serve the lamp chops with their sauce and the “bougiornti” in a large platter.

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