Lamb and Apple Cider Braise
Braised Lamb with Sweet Prune and Apple Taste
6 - 8
1 hrs 30 mins
Apple cider, when simmered gently with lamb shoulder chops, leeks and a handful of prunes, creates a delicious sauce in this easy family meal.
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6-8, well-trimmed quality mark lamb shoulder chops
2, trimmed and sliced leek
6-8, crushed and sliced garlic cloves
2 cups apple cider
2, peeled and thickly sliced green apple
1 tsp dried marjoram
1/2 tsp black pepper
To Braise Lamb
In a stovetop-proof casserole dish brown the lamb chops well in a dash of oil. Set Aside.
Add a dash more oil to the pan and lightly brown the leeks and garlic.
Stir in the cider and simmer until reduced by half.
Return the lamb to the casserole dish, scatter over the prunes, apple slices and marjoram and cover.
Simmer on top of the stove for 1 hour or until the meat is tender.
Alternatively bake at 160ºC for 1-1½ hours.
Season with pepper and a pinch of sugar if you find the cider too acidic.
Garnish with extra fresh-picked marjoram leaves.
Delicious with baked or mashed pumpkin.
Nutrition Information per Serving (196g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)