Lamb and Apple Cider Braise

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Apple cider, when simmered gently with lamb shoulder chops, leeks and a handful of prunes, creates a delicious sauce in this easy family meal.

Prep: 15 mins

Cook: 1 hour 30 mins

Serves 6-8

Good source of iron

Low Sodium

Ingredients

6-8 Quailty Mark lamb shoulder chops, well-trimmed
2 leeks, trimmed and sliced
6-8 cloves garlic, crushed, peeled and sliced
2 cups apple cider
12-14 prunes
2 eating apples, peeled and thickly sliced
1�teaspoon dried or 1�tablespoon chopped fresh marjoram (or oregano)
��teaspoon ground black pepper

Method

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.

Suitable Cuts
Nutrition
Tips & Tricks

Nutrition Information Per Serving

Serving size: 196g

Energy kJ (kcal)	574 (137)
Protein (g)	11.9
Fat (g)	4.7
Saturated (g)	1.9
Carbohydrate (g)	10.5
Sugars (g)	9.6
Sodium (mg)	49
Iron (mg)	1.8
Zinc (mg)	2.7
Vitamin B12 (ug)	1.0
Vitamin D (ug)	N/A
Selenium (ug)	4.0

Season meat just before cooking. In this case before browning the lamb shoulder chops to give maximum flavour.
Add prunes or raisins to beef or lamb dishes for a touch of sweetness - and added fibre.