Lamb and Apple Braise

clock 15 minutes + 1 hour 30 minutes bowl Serves 6-8


  • 6-8 NZ Quality Mark lamb shoulder chops or neck chops, well-trimmed
  • dash of oil for frying
  • 2 leeks, trimmed and sliced
  • 6-8 cloves garlic, peeled, crushed and sliced
  • 2 cups vegetable stock
  • 12-14 prunes
  • 2 apples, cored and thickly sliced
  • 1 tsp dried or 1 Tbsp chopped fresh marjoram (or oregano)
  • 1/2 tsp ground black pepper
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  • In a stovetop-proof casserole dish, brown the lamb chops with a dash of oil. Set aside.

  • Add a dash more oil to the pan and lightly brown the leeks and garlic. Stir in the stock and simmer until reduced by half. Return the lamb to the casserole dish, scatter over the prunes, apple slices and marjoram, and cover.

  • Simmer on top of the stove for 1 hour or until the meat is tender. Alternatively bake in a preheated oven at 160ºC for 1-1½ hours.

  • Season with pepper. Garnish with extra fresh marjoram/oregano leaves. Delicious with baked or mashed pumpkin.

  • Smart Tip 1

  • • Season meat just before cooking. In this case before browning the lamb shoulder chops to give maximum flavour.

  • Smart Tip 2

  • • Add prunes or raisins to beef or lamb dishes for a touch of sweetness and added fibre.

  • Variations

  • • Replace the stock with apple cider

  • • Use pears in place of apples.

By Beef + Lamb New Zealand

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