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Braised lamb with chicory


You'll need

  Lamb 125 ml (½ cup) extra-virgin olive oil 2 red onions, thickly sliced into rings 3 cloves garlic, thinly sliced 1 tbsp dried oregano 4 lamb chump chops 4 lamb loin chops 400 gm canned chopped tomatoes 1 tbsp tomato paste 700 gm chicory, coarsely chopped 250 ml (1 cup) dry white wine To serve: crusty bread

Method

  • 01
  • Preheat oven to 200C. Heat half the olive oil in a large cast-iron casserole over medium heat, add onion, garlic and oregano and sauté for 3-5 minutes or until soft, transfer to a bowl.
  • 02
  • Brown lamb chops in casserole over medium heat for about 3-5 minutes, add onion mix, tomatoes and tomato paste, stir and cook for 3 minutes. Add chicory and remaining olive oil and cook for 10 minutes or until chicory wilts. Add wine and 2 cups water, season generously and bring to the boil. Cover and bake for 1 ¾-2 hours or until tender. Serve with crusty bread.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Full-bodied cabernet.

Featured in

Jun 2007

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