Usually we bbq the lamb chops, but this recipe was a saver as all I wanted to do was to put the meal on the stove and let it cook until done.  Nothing so special in making this dish, in fact if you are also looking for easy to prepare one maybe you can also try out?

I look for New Zealand or Australian lamb as their way of preparing the meat for consumption is similar to what we are used to in Turkey.  Once you taste that, I am sure you will be able to tell the difference, too.

• 1/2 kg (approx 1 lb) lamb chops (or a rack of lamb, cut in pieces)
• 400 gr (slightly less than 1lb) tomato
• 400 gr (slightly less than 1lb) onion
• 250 gr (1/2 lb) mushrooms
• 200 gr (slightly less than 1/2 lb) green pepper
• 7 - 8 cloves of garlic
• 5 - 6 tablespoon of olive oil
• 2 tablespoon dry oregano or 7 - 8 sprigs of fresh oregano
• salt, pepper to taste

Slice the onions, put in a shallow but large pan’s bottom.  Arrange the lamp chops on top, making sure to be only one layer.  Add the chopped green pepper, mushrooms and halved garlic cloves on top of the lamp chops, atop with skinned and cubed (or pureed) tomato.  Add olive oil and spices.  Let cook on very low heat, for about an hour.

Stuffed with a similar filling like the famous grape leaf dolmas, this fish dish turned out to be one of the easiest to make and nice looking one to serve.  You can always make the filling ahead of time, stuff and bake the fish the last minute, right after your guests arrived; in 35 mins, you will have your main course ready.

• 1.5 kg rainbow trout (5 medium - big size, head still attached, cleaned)
• 2 medium onions (200gr)
• 2 medium tomatoes (250gr)
• half a bunch of parsley
• 50 gr fresh grape leaves (I used the ones that I saved in the freezer, if using the ones from jar, keep in water to get most the salt out)
• 3 Tbs currants
• 3 Tbs pine nuts
• 60 gr (1/4 cup rice)
• 1/2 cup olive oil
• 7 - 8 bay leaves
• black pepper to taste
• 2 lemons

1. Cut the onions into half, cut them in slices.  Skin the tomatoes, dice them.  Cut the parsley and vine leaves finely
2. Heat the oil in a medium size pot, add the pine nuts and saute them until pink. Add the onions, cook until pink as well.  Add the rice, saute for 2 minutes. Add the tomatoe, parsley, currants, vine leaves, blackpepper and 100ml water, cook for 1 minute, turn the heat off, cover and let sit for at leat 5 minutes
3. When the filling is cooled to touch: wash the fish thoroughly, pat dry with papper towel. Oil a baking pan, put fish side by side.  Divide the filling between the fish, stuff them
4. Peel the lemon, top the fish with lemon slices. Arrange the bay leaves between the fish
5. Bake in 180C (370F) oven for 30 - 35 mins. Serve warm.