Preheat the oven to 140 degrees Celsius.

Heat a Dutch oven, add oil, and sear the lamb shoulder chops in small batches until each chop is browned on both sides.

Place all the chops back into the Dutch oven, squeeze the lemon over them, and then add the squeezed lemons to the pot.

Nestle the garlic halves between the chops.

Add the fresh herbs and tomatoes, then season with salt and pepper.

Lastly, pour in 1 cup of vegetable stock.

Cover with the lid and place the Dutch oven in the oven for two hours.

Roughly chop the cucumber. Delete the sentence about squeezing the moisture. It’s not needed for a quick whip up before the meal.

In a medium-sized bowl, combine the cucumber, yoghurt, mint, garlic, and lemon juice.

Cover and place in the fridge until needed.

When there are 30 minutes remaining on the lamb’s cooking time, start the rice.

Combine the rice, vegetable stock, and water in a pot.

Add the quartered lemon pieces to the pot as well.

Bring to a boil over high heat, stirring often to prevent the rice from sticking or burning. Reduce to a low heat and simmer for 10 minutes.

Turn off the heat, cover with a lid, and let the rice absorb the remaining moisture.

Serve the chops on a bed of rice with a spoonful of tzatziki, and steamed green beans.