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Lamb braise with prunes and oranges
20 minutes, marinating time - overnight
3 hours
4-6

While it is not essential to brown the chops, if done, the dish will have a richer flavour and deeper colour.
Ingredients
- 500-750 grams lamb shoulder chops
- 2 onions, peeled and finely sliced
- 2 teaspoons sugar
- 1 teaspoon dried mint
- 1 teaspoon ground cinnamon
- ½ teaspoon black pepper
- ¼ cup oil
- 1 cup prunes
- 2 oranges, peeled and sliced
- ¼ cup pine or pistachio nuts
- ½ cup black olives (optional)
Method
- Put the lamb, onion slices, sugar, mint, cinnamon, pepper and oil in a sealable bag and refrigerate overnight to marinate.
- Preheat the oven to 140ºC.
- Brown the lamb chops in a hot frying pan, reserving the marinade. Transfer to a casserole. Add the marinade ingredients along with the prunes, orange slices, pine or pistachio nuts and olives if using. Cover.
- Bake in the preheated oven for 3 hours or until the meat falls from the bone. Serve garnished with fresh mint or parsley and accompanied with steamed greens.
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