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Tender Lamb in Rich Puttanesca Sauce

‘Fall-off-the-bone’ Lamb Dinner Recipe

4 - 5

Serves

15 mins

Prep Time

3 hrs

Cook Time

Beef + Lamb New Zealand

Recipe author

Beef + Lamb New Zealand

Puttanesca is a traditional and much-loved Italian sauce usually served with pasta. I’ve put a Kiwi spin on it by adding lamb and serving it over a buttery kumara mash. I won’t tell you what the word ‘Puttanesca’ actually means in Italian (you can research it if you must) – all that matters is it’s loaded with flavour and couldn’t be easier to make. The oven does all the work to make the lamb ‘fall-off-the-bone’ tender.

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High Iron

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Lamb,

Casserole/Slow,

Family Favourites,

Dinner,

Pasta,

Lunch,

National Lamb Day,

Ingredients

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1.5kg quality mark lamb shoulder chops

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3 garlic cloves

crushed

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2 onion

finely chopped

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4 anchovy fillets

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chopped

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1 1/2 tbsp fresh oregano leaves

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2 sticks fresh rosemary

leaves finely chopped

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2 tbsp tomato paste

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2 x 400g canned tomatoes

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1 1/2 tsp chilli powder

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1 cup chicken stock

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2 tsp white sugar

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3/4 cups olives

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1 tbsp capers

Kumara mash

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600g kūmara

peeled and chopped

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25g butter

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1/4 cup grated Parmesan cheese

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small handful parsley

finely chopped

To serve

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small handful parsley

leaves separated

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50g Parmesan cheese

shaved or grated

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balsamic vinegar

Method

To Make Lamb

To Make Mash

To Serve

1

Preheat the oven to 130°C fan bake or 150°C conventional bake.

2

Heat a little oil in a large heavy-based frying pan over a very high heat.

3

Pat the lamb dry with a paper towel, trim any fat and season with a little salt and pepper.

4

Add 2-3 chops to the pan and cook until browned on one side. Turn over and cook for another few minutes.

5

Transfer to a warmed plate and repeat with the remaining chops.

6

Discard any fat from the pan and return to a medium heat.

7

Add a little oil and the garlic, onion, anchovies, oregano and rosemary. Cook for 7-10 minutes until the onion is soft.

8

Add the tomato paste, tinned tomatoes, chilli powder (if using), stock and sugar. Stir to combine and nestle the chops in so they’re covered. Bring to a boil then turn off the heat straight away.

9

If your pan is ovenproof, cover and cook in the oven for 3 hours. If not, transfer everything to a covered casserole dish before placing in the oven.

10

With 15 minutes remaining, add the olives and capers (if using).

11

Remove from the oven, stir, and then check the seasoning. If the sauce seems a little thin, remove the lamb then simmer rapidly in an uncovered saucepan for 5-10 minutes to thicken it.

More info

Nutrition Information per Serving (554g)

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

More info

Energy

1910 (456)kJ

Protein

30g

Total Fat

22g

Saturated Fat

8.2g

Carbs

32g

Sugars

17.7g

Sodium

887mg

Iron*

4.6mg

* Percentage of recommended daily intake (Aust/NZ)

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