Lamb and apple cider braise
Braised lamb with sweet prune and apple taste
Serves
6 - 8
Prep Time
15 mins
Cook Time
1 hr 30 mins
Apple cider, when simmered gently with lamb shoulder chops, leeks and a handful of prunes, creates a delicious sauce in this easy family meal.
Apple cider, when simmered gently with lamb shoulder chops, leeks and a handful of prunes, creates a delicious sauce in this easy family meal.
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ShareIngredients
6-8 Quality Mark lamb shoulder chopsi
well-trimmed2 leeks
trimmed and sliced6-8 garlic cloves
crushed and sliced2 cups apple cideri
12-14 prunesi
2 green applesi
peeled and thickly sliced1 tsp dried marjoram
1/2 tsp 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 in the oven 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.
Preheat slow cooker for 20 minutes.
Slow cookers use a lower heat, so you can halve the amount of herbs and spices listed in the recipe.
Reduce the apple cider to 1 and a half cups. Add additional liquid as required.
Place firmer vegetables on the bottom (where it's hottest), then place meat and others on top so everything will be evenly cooked.
If set to low, slow cook for 9-10 hours. If your slow cooker is set to high, cook for between 4.5-5 hours.
Nutrition Information per Serving (219g)
This nutrition analysis is based on 8 serves and is for the lamb and apple cider braise only.
