Braised lamb with chicory

A one pot recipe from Australian Gourmet Traveller for braised lamb with chicory.
Braised lamb with chicory

Braised lamb with chicory

William Meppem





1.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.
2.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.

Drink Suggestion: Full-bodied cabernet. Drink suggestion by Max Allen


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