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Lamb braise with prunes and oranges

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

While it is not essential to brown the chops, if done, the dish will have a richer flavour and deeper colour.


  • 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)


  1. Put the lamb, onion slices, sugar, mint, cinnamon, pepper and oil in a sealable bag and refrigerate overnight to marinate.
  2. Preheat the oven to 140ºC.
  3. 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.
  4. 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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