You guys seem to love my recipe for Spanish style beef – and so does my family. So I thought that I would create something similar using lamb.
We have been purchasing half a lamb lately. It is really great value – and well, we love lamb. You can’t go wrong with a lamb cutlet or a lamb chop on the BBQ and the leg and shoulder are perfect for our Sunday roast. I hadn’t had much exposure to the lamb forequarter chop – but let me tell you I like what I see so far.
I’m wondering if I should try this out with another veggie – instead of capsicum, which have been a little pricey of late. I also wonder if it would be any good if I used the marinated capsicum instead of fresh? I will give it a go and report back on Instagram.
Recipe: Mediterranean braised forequarter chops
- 4 lamb forequarter chops
- 1 tablespoon olive oil
- 2 brown onion
- 2 red capsicums
- 2 yellow capsicums
- 3 garlic cloves, sliced
- 1 bay leaf
- 3 sprigs oregano
- 1/3 cup white wine
- 1 1/4 cups vegetable stock
- 500g baby chat potatoes, halved if large
- 1 lemon
Preheat oven to 180C or 160C fan-forced.
Season lamb chops. Heat oil in a heavy-based saucepan over high heat. Brown lamb, in 2 batches, for 1-2 minutes each side or until well browned. Set aside.
Reduce heat to medium. Cook onion, capsicum, garlic, bay leaf and oregano, stirring, for 5 minutes or until onion softens. Add wine and bring to the boil. When almost evaporated, return chops to pan with veggie stock and potatoes. Bring to the boil. Add in slices of lemon
Cover and bake in oven for 1 1/2 hours or until lamb is very tender.
Serve sprinkled with extra oregano and crusty bread, if desired.
Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.