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Lamb and Apple Cider Braise

Braised Lamb with Sweet Prune and Apple Taste

6 - 8

Serves

15 mins

Prep Time

1 hrs 30 mins

Cook Time

Allyson Gofton

Recipe author

Allyson Gofton

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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High Iron

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Lamb,

Casserole/Slow,

Family Favourites,

Ingredients

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6-8, well-trimmed quality mark lamb shoulder chops

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2, trimmed and sliced leek

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6-8, crushed and sliced garlic cloves

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2 cups apple cider

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12-14 prune

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2, peeled and thickly sliced green apple

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1 tsp dried marjoram

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1/2 tsp black pepper

Method

To Braise Lamb

1

In a stovetop-proof casserole dish brown the lamb chops well in a dash of oil. Set Aside.

2

Add a dash more oil to the pan and lightly brown the leeks and garlic.

3

Stir in the cider and simmer until reduced by half.

4

Return the lamb to the casserole dish, scatter over the prunes, apple slices and marjoram and cover.

5

Simmer on top of the stove for 1 hour or until the meat is tender.

6

Alternatively bake at 160ºC for 1-1½ hours.

7

Season with pepper and a pinch of sugar if you find the cider too acidic.

8

Garnish with extra fresh-picked marjoram leaves.

9

Delicious with baked or mashed pumpkin.

More info

Nutrition Information per Serving (196g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

574 (134)kJ

Protein

11.9g

Total Fat

4.7g

Saturated Fat

1.9g

Carbs

10.5g

Sugars

9.6g

Sodium

49mg

Iron*

1.8mg

* Percentage of recommended daily intake (Aust/NZ)

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