Loading...
Ingredients
-
6 (about 1.5kg) lamb forequarter chops, excess fat trimmed, halved
-
1 tablespoon olive oil
-
2 garlic cloves, coarsely chopped
-
500g Coliban potatoes, halved (see note)
-
2 carrots, peeled, thickly sliced diagonally
-
160ml (2/3 cup) red wine
-
1 x 660ml btl passata (tomato pasta sauce)
-
375ml (1 1/2 cups) Massel chicken style liquid stock
-
1 x 260g btl tomato chutney
-
2 large sprigs fresh rosemary
-
150g (1 cup) frozen peas
-
Chopped fresh continental parsley, to serve
Method
-
1Preheat oven to 180°C. Season the lamb with salt and pepper. Heat the oil in a large flameproof casserole dish or large frying pan over medium-high heat. Add one-third of the lamb and cook for 2-3 minutes each side or until browned. Transfer to a large plate. Repeat, in 2 more batches, with remaining lamb, reheating the dish between batches.
-
2Add the garlic and cook, stirring, for 2 minutes or until soft. Add the potato and carrot, and cook, stirring occasionally, for 2 minutes. Add the wine and cook for 2 minutes or until the liquid has reduced by half.
-
3Transfer the mixture to a casserole dish, if necessary. Add the lamb, passata, stock, chutney and rosemary. Cover and bake for 2 hours or until the lamb is tender and falls off the bone.
-
4Use a large metal spoon to skim any fat from the surface. Stir in the peas. Season with salt and pepper. Sprinkle with parsley to serve.
Source: taste.com.au
