- 6 Large Lamb Chops
- 18 Small Lamb Chops
- 1 Diced Red Peppers
- 1 Sliced Beef Tomato
- 4g Fresh Diced Parsley
- Olive Oil
This Albanian meat (Mish) dish is perfect for guests or parties. I make it often and just love the way everyone digs in from the one big dish. In the summer when we have all the family together, we line up tables in the garden and all sit down eating and this dish is one of my favourites.
I use chops, a mix of large and small – lamb works best (I prefer it too). Once cooked you will have a lot of juice in the bottom – bread tastes amazing dipped into the juice.
Albanian meat dishes are really popular and Albania’s food is based very heavily on meat. Lamb is most popular in south with beef in the north (some believe lamb is more fatty and less healthy). In Albania you also get dishes with sheep and goat meat being used. During seasons for hunting you can make some lovely veal or rabbit stews (Çumlek Lepuri) too.
I find it easy to remember how to pronounce the more popular meats as the word ‘Meat’ – ‘Mish’ is always used before the type of animal the meat is from. So Beef is Cow Meat (Mish lopë), Lamb is Lamb Meat (Mish Qengji) and Pork is Pig Meat (Mish Derri).
Prepare the Dish
In a large deep casserole or baking dish, cover the base with a drizzle of olive oil.
Add the large lamb chops in first then place the smaller ones around and over the top. Cover with the parsley, then the peppers and lastly Tomato.
Season with salt, pepper and drizzle another layer of olive oil.
Place in the oven on the bottom shelf, 180 degrees for 1 hour and 30 minutes. You do not need to turn or mix the chops during cooking but half way, twist the tray 180 degrees to get an even cook.