1.2 kg potatoes cut into large chunks
8 lamb shoulder chops (Leckies Butchery)
Handful chopped parsley
4 tsp cumin seeds
Handful fresh oregano
Half cup olive oil
50 gms butter
½ cup of cold water
Tin of tomatoes
Preheat oven to 180 degrees celsius.
Put the first 7 ingredients in a large baking or roasting dish. Add the tomatoes and olive oil. Mix well with the chops. Dot the butter over the top and pour half a cup of water around the sides.
Cover with foil and bake for 2 hours. The lamb will be very tender and falling away from the bone. Remove the foil and bake for another 45 mins, turning the meat and potatoes over midway through cooking.