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Braised lamb with chicory

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

By Andy Harris
  • Serves 4
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Braised lamb with chicory


  • 125 ml extra-virgin olive oil (½ cup)
  • 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 dry white wine (1 cup)
  • To serve: crusty bread


  • 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

  • Author: Andy Harris