Homestyle Braised Lamb Chops

recipe by Naomi Sherman
CATEGORY:

Nutrition Facts

DIETARY REQUIREMENTS:
CALORIES
291kcal
protein
26.7g
carbs
9g
fat
14g
serves
8serves

Introduction

I know that Summer is coming, but as I sit here and write this it is grey and gloomy outside, with teeming rain

I think this dish falls under the category of ultimate comfort food – no matter what the season

It’s one of those meals that is handed down from one generation to another – in fact, the faded old print out of a recipe that I used as my original base is called Granny’s Lamb Chops

It’s made using cheap lamb forequarters (although I adore it with necks too) and basic pantry ingredients

It can be fancied up a bit, by using passata as I have here, for example. Or pared back to fit what is in your cupboard, tomato sauce instead of passata

Serve it with buttery mash, creamy cauliflower puree or cheesy polenta

Enjoy!

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The recipe

Ingredients

1 kg lamb forequarter chops
1 onion
500 ml beef stock
1/4 cup of brown malt vinegar
2 tablespoons tomato paste
1/4 cup of tomato passata
1/2 teaspoon of garlic powder
1/2 teaspoon of curry powder
1/2 teaspoon of mustard powder
1/2 teaspoon of ginger powder
2 tablespoons raw sugar
3 tablespoons plain flour

Directions

Step 1
Depending on the size of your chops, cut them in half and lay them in a deep casserole dish.
Step 2
Peel and slice the onion and add it to the pot.
Step 3
Combine all of the other ingredients in a large jug and whisk until there are no lumps.
Step 4
Pour over the lamb, cover and let sit for an hour.
Step 5
Heat oven to 160°C and cook, covered, for two hours.
Step 6
You can pull the meat from the bones or just serve it rustically.
Step 7
I like to add a sprinkle of fresh gremolata to cut through the richness, but fresh parsley would work too.
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about naomi sherman

Foodie, wife, mum, fierce friend, bad gardener and stunning photo taker.

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