Mediterranean Style Braised Lamb

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[vc_row][vc_column][trx_title color=”#000000″]Mediterranean Style Braised Lamb with Rosemary & Garlic Infused Olive Oil[/trx_title][trx_title type=”3″]Ingredients[/trx_title][trx_list style=”iconed” color=”#000000″ icon=”icon-play”][trx_list_item title=”6 lamb chops”][/trx_list_item][trx_list_item title=”La Barre Rosemary & Garlic infused olive oil” link=””][/trx_list_item][trx_list_item title=”2-3 cloves of garlic diced”][/trx_list_item][trx_list_item title=”1 brown onion sliced”][/trx_list_item][trx_list_item title=”2 red capsicums sliced”][/trx_list_item][trx_list_item title=”2-3 sprigs or oregano”][/trx_list_item] [trx_list_item title=”1/2 cup white wine”][/trx_list_item] [trx_list_item title=”1 1/2 cups liquid vegatable stock”][/trx_list_item][trx_list_item title=”500g baby potatoes”][/trx_list_item] [trx_list_item title=”1/2 black olives”][/trx_list_item] [/trx_list][trx_title type=”3″]Method[/trx_title][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]

  1. Preheat oven to 180C or 160C fan-forced.
  2. Season lamb chops. Heat oil in a heavy-based saucepan over high heat. Cook lamb, in 2 batches, for 1-2 minutes each side or until well browned. Set aside. Reduce heat to medium. Cook onion, capsicum, garlic, bay leaf and oregano, stirring, for 5 minutes or until onion softens. Add wine and bring to the boil. When almost evaporated, return chops to pan with Massel Liquid Stock Vegetable Style and potatoes. Bring to the boil. Cover and bake in oven for 1 1/2 hours or until lamb is very tender.
  3. Serve sprinkled with black olives, extra oregano and crusty bread, if desired.


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