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.
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