GoodFoodWeek

A collection of recipes, an assortment of motherhood tales and a mixture of memories.

  • Home
  • Recipe Index
  • About
  • Work with me
  • FAQs
  • Contact
  • Disclosure

Recipe: Braised lamb forequarter chops with prunes

February 14, 2020 by Shari

The other day we bought half a lamb – it actually worked out quiet economical. We got a leg , a shoulder, 12 cutlets, 8 chops, 12 forequarter chops and 2 lamb shanks for $90. But it got me thinking, what can I do with all of these forequarter chops?

My first attempts have been in slow braising the forequarters and this has been very successful. The meat is super tender and 3 forequarter chops feed the six of us.

These braised forequarter chops with prunes are a take on a lamb dish that I had out with my Mum. The meat was oh so tender and the prunes were the perfect addition (although the cut was definitely not forequarter).

Nevertheless – I knew that my version would go well with cous cous, hummus and flatbreads (and that nice glass of red that we had wanted when dinning out, but the restaurant was halal).

Recipe: Braised lamb forequarter chops with prunes

  • 3 lamb forequarter chops
  • 2 red onions
  • 3 tbsp olive oil
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp turmeric
  • 2 cups veggie stock
  • 1 cup of white wine
  • 1/4 cup of pomegranate molasses
  • 1/2 cup of prunes
  • salt and pepper

Toss together the seasoned lamb and onions in olive oil. Add in the cinnamon, ginger, turmeric and toast until fragrant. Cover with veggie stock. Pop a lid on the saucepan and place into a 180 degree oven for 2 and a half hours.

Remove from the oven and stir in the pomegranate molasses and prunes. Return to the oven for another 15-20 minutes or until the sauce has thickened.

Serve with toasted flatbreads, cous cous and hummus.

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.

Share this:

  • Click to share on X (Opens in new window) X
  • Click to share on Facebook (Opens in new window) Facebook
  • Click to share on Pinterest (Opens in new window) Pinterest
  • Click to share on LinkedIn (Opens in new window) LinkedIn
  • Click to share on WhatsApp (Opens in new window) WhatsApp
  • Click to print (Opens in new window) Print

Related

Filed Under: Dinner, recipe

« Recipe: Green Bean Salad
Recipe: Corn Salad with cheesy dressing »

Hi, I’m Shari Wakefield and I am the creative director and social media manager behind the food/lifestyle blog GoodFoodWeek. I’m a mum to four beautiful boys, who spends her days working in corporate communications and her nights cooking up a storm in her kitchen. We reside in Sydney, Australiaread more

Follow

Categories

0

Instagram

goodfoodweek

This was a delicious soba noodle and seared tuna s This was a delicious soba noodle and seared tuna salad that was inspired by a trip to our local sailing club!

Anyone else trying to get back on the bandwagon of cleaner eating and less wine?
A wonderful day out for our birthdays- celebrating A wonderful day out for our birthdays- celebrating with oysters, prawns and Bollinger … it doesn’t get much better!
She was seriously one of the best poke bowls I’v She was seriously one of the best poke bowls I’ve made…and then I found the edamame on the stove top when dinner was done and dusted 🤦🏼‍♀️
We’ve almost made it to the weekend - and I am s We’ve almost made it to the weekend - and I am so ready for a glass of wine. How is your week going?
@delishdeliveries are you going to go the @veronto @delishdeliveries are you going to go the @verontondumplings back any time soon?
Snacks snacks snacks… The first mangoes of the Snacks snacks snacks…

The first mangoes of the season have landed! And my boys are EXCITED! Mangoes, strawberries and finger bun to tie them over from second breakfast to lunch (Term 4 can’t come quick enough).
Follow on Instagram

Work with Me…

I’ve been working with brands and writing sponsored content since 2010.
Some of the brands that I have worked with include; Foxtel, Tommee Tippee, Murray Valley Pork, Mater Mothers, Redbelly Citrus, Home Hello, Majestic Mushrooms, and Littlebean Organics.
If you’re interested in working with me, I’d love for you to get in contact. Find out more.

Plan your school lunches


Shari from GoodFoodWeek

GoodFoodWeek started in 2008 as a way of sharing recipes with uni friends and family who were spread near and far. It has evolved over the years to contain my ramblings as I’ve searched for a house, planned the perfect veggie patch, stumbled through farmer’s markets with my eye half open (because you need to be there at 6am to get the fresh eggs), had babies, gathered family and friends around a shared table, laughed out loud and enjoyed life to the fullest! Read More…

Find me on Facebook

Find me on Facebook

Also contributing to…

Copyright © 2025 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

 

Loading Comments...