• 3 tbls olive oil
• 1 medium onion, halved and thinly sliced
• 3 cloves garlic, roughly chopped
• 1 carrot, diced
• 1 celery sticks, finely copped
• 1tsp dried oregano
• 1 tsp rosemary, finely chopped
• 1 can (400g) chopped tomatoes
• 1tsp sugar
• 300ml white wine
• 50g black olives (pitted) or capers
• Handful fresh parsley, roughly chopped
• Salt & pepper
• 500g pasta rice, cooked as per packaging instructions
• 12 lamb loin chops
• Salt, black pepper, rosemary stalks, onion quarters, skewer sticks
• 2 bay leaves

1              Soak skewers in warm water for 10 minutes before using.

Roll each lamb chop to look like a pinwheel (bone can be removed, if preferred, but not necessary). Season with salt and pepper and put onto skewer with rosemary stalks and onions, in between.

2              Heat a griddle pan to very hot, grill the skewers on each side, to seal and give colour. About 2 minutes each side. Set aside.

3              In a heavy based saucepan, heat the oil. Add the onion, garlic, carrots & celery. Sauté until softened but still firm. Add the herbs, bay leaf, chopped tomatoes, sugar & wine, bring to the boil. Simmer uncovered for 10 minutes to slightly thicken.

4              Preheat the oven to 200’C

Put the lamb skewers into a roasting dish and top with tomato sauce. Cover with foil and put into the oven for 30 minutes. Uncover and stir in the olives. Cook uncovered for another 15 minutes.

5              Remove meat from the roasting pan, stir the sauce and mix with the pasta rice. Season with salt and pepper, if needed. Scoop into serving bowls or platters and top with the skewers and garnish with chopped parsley and coarse black pepper.