The FiFi Report 308

Slow cooked Greek style lamb…adulterated from the woolworths magazine

You need for 6 girls, 4 hungry men, or 20 models

1 to 2 tbsp olive oil
6 to 8 lamb forequarter  chops
Sea salt & freshly ground black pepper
1 large brown onions, sliced into rings
4 thinly sliced garlic cloves
1/2  bunch oregano or lemon thyme, leaves picked
2 lemons
2 tabs chopped parley
50g pitted black olives
1 tab dried mint
6 small potatoes, thickly sliced
1 red capsicum, deseeded and sliced into thick strips
1 small red chilli, split if you want to add a little zing

  • Slip into Mongolian fur pajamas
  • Pour a huge glass of wine and celebrate! It’s Friday!
  • Preheat oven to 200c
  • Pick off the leaves of the oregano.Put aside.
  • Now season chops with the oregano, mint , salt and pepper.
  • Slice up the capsicum as small as the straps on your gladiators sandals.
  • Slice up the lemons into about 8 chic slices as slim as the clasp on a Gucci bag.
  • Chop up the garlic into small slices: Think as small as Lindsay Lohan brain.
  • Chop up the potatoes into small quarters : think Prada platform.
  • Pop on your new Burberry sunglasses to chop up the onion into chunky slices.
  • Chop up the parsley very roughly, for chic accessorizing later.
  • Pour another wine .
  • Heat boring old non designer olive oil in large frying pan.
  • Add chops in batches and cook for 2 mins each, until as well browned as your Chloe bag.
  • Place half the lemon slices onto large sheet baking paper.
  • Scatter potato pieces around the lemon slices.
  • Top the lemons with half the onion, garlic, capsicum and olives.
  • Then top that with the chops and cover with remaining onion, garlic, capsicum and olives and lemon.
  • Wrap the lamb tightly in the paper and place in baking dish.
  • Tightly seal top of baking dish with foil.
  • Bake for 30 minutes then reduce heat to 170.
  • Bake for another 1 hour and half .
  • Read the latest UK Vogue.
  • Pour another wine. AA who?
  • Redo manicure.
  • After about an hour and half test the meat: it should be very tender and fall off the bone. Like some models. Sorry bad joke.
  • To serve with accessorise with chic green parsley.
  • YUM!