Tender lamb in rich puttanesca sauce
A high iron version of a classic
10
Serves
15 mins
Prep Time
3 hrs
Cook Time
Recipe author
Beef + Lamb New Zealand
Puttanesca is a traditional and much-loved Italian sauce usually served with pasta. We’ve put a Kiwi spin on it by adding lamb and serving it over a buttery kumara mash. We 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.
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Ingredients
1.5kg Quality Mark lamb shoulder chops
i
3 garlic cloves
crushed
2 onions
finely chopped
4 anchovy fillets
i
chopped
1 ½ Tbsp fresh oregano leaves
2 sticks fresh rosemary
leaves finely chopped
2 Tbsp tomato paste
2 x 400g canned tomatoes
1 ½ tsp chilli powder
1 cup chicken stock
2 tsp white sugar
¾ cups olives
1 Tbsp capers
Kumara Mash
600g kūmara
peeled and chopped
25g butter
¼ cup grated Parmesan cheese
¼ cup parsley
finely chopped
To Serve
⅓ cup parsley
leaves separated
50g Parmesan cheese
shaved or grated
balsamic vinegar
Method
To Make Lamb
To Make Mash
To Serve
1
Preheat the oven to 130°C fan bake or 150°C conventional bake.
2
Heat a little oil in a large heavy-based frying pan over a very high heat.
3
Pat the lamb dry with a paper towel, trim any fat and season with a little salt and pepper.
4
Add 2-3 chops to the pan and cook until browned on one side. Turn over and cook for another few minutes.
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5
Transfer to a warmed plate and repeat with the remaining chops.
6
Discard any fat from the pan and return to a medium heat.
7
Add a little oil and the garlic, onion, anchovies, oregano and rosemary. Cook for 7-10 minutes until the onion is soft.
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8
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.
9
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.
10
With 15 minutes remaining, add the olives and capers (if using).
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11
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.
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Nutrition Information per Serving (373g)
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. This nutrition analysis is based on 10 serves and does not include the extra parmesan, parsley or balsamic to serve.
Energy
1698kJ (406 kcal)
Protein
34.8g
Total Fat
22.1g
Saturated Fat
7.7g
Carbs
15.4g
Dietary Fibre
3.7g
Sodium
834mg
Iron
3.2mg
Zinc
5.3mg
Vitamin B12
2.5µg
