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Tender Lamb in Rich Puttanesca Sauce
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.
Prep: 15 mins
Cook: 3 hours
Serves 4-5
Excellent source of iron
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Ingredients
Kumara Mash
To Serve
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Method |
Nutrition Information Per Serving
Serving size: 554g| Energy kJ (kcal) | 1910 (456) |
| Protein (g) | 30.0 |
| Fat (g) | 22.0 |
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Saturated (g)
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8.2 |
| Carbohydrate (g) | 32.0 |
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Sugars (g)
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17.7 |
| Sodium (mg) | 887 |
| Iron (mg) | 4.6 |
| Zinc (mg) | 6.2 |
| Vitamin B12 (ug) | 2.5 |
| Vitamin D (ug) | 0.42 |
| Selenium (ug) | 9.2 |
As an excellent source of iron, this dish contributes a quarter of essential daily iron for women, important for energy levels and a healthy immune system.
- Lamb chops don’t always have to be fast-fried on the BBQ – when they’re slow cooked like this, the meat becomes meltingly tender. Chops have a great flavour too.
- Bring the chops to room temperature before frying them, so they brown up better resulting in more flavour.
- Be careful not to add salt until the very end when you’ve tasted it – olives and anchovies are both salty and you probably won’t need to add any more.
- This dish can be made in a slow cooker too with the same amount of liquid.
- To reduce the sodium content of this dish, use sodium reduced tomato paste and omit the anchovies.
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BEEF + LAMB NEW ZEALANDPO BOX 33 648TAKAPUNA, AUCKLAND, NEW ZEALAND
FREEPHONE
0800 733 466enquiries@beeflambnz.co.nz   
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Lamb
Heat a little oil in a large heavy-based frying pan over a very high heat.Pat the lamb dry with a paper towel, trim any fat and season with a little salt and pepper. Add 2-3 chops to the pan and cook until browned on one side. Turn over and cook for another few minutes. Transfer to a warmed plate and repeat with the remaining chops.
Discard any fat from the pan and return to a medium heat. Add a little oil and the garlic, onion, anchovies, oregano and rosemary. Cook for 7-10 minutes until the onion is soft. 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.
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.
With 15 minutes remaining, add the olives and capers (if using).
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.
Mash
Steam or simmer the kumara pieces in a covered pot until tender – about 15-20 minutes.Drain the water off and place back over a low heat, uncovered, for a few minutes to evaporate the excess moisture. Add the butter, Parmesan and parsley, and mash well to combine. Season to taste and keep warm.
To serve
If you like, you can pull the meat off the bones before you serve it. Spoon some mash into warmed serving bowls or plates, then top with meat and a few spoonfuls of the sauce. Sprinkle with parsley, Parmesan and a splash of balsamic vinegar.