Shoulder Lamb Chops Braised with Onions and Peppers

Ingredients

·         6 shoulder chops

·         4 medium-sized onions, peeled and thinly sliced

·         3 medium-sized green peppers; seeded and thinly sliced

·         ½ tsp. salt

·         Freshly ground black pepper to taste

·         1 cup tomato sauce

·         1 tsp. dried basil

Preparation

1. Rub a saucepan with margarine and sear chops for 2-3 minutes per side. Add the onions, green pepper and tomato sauce. Cover and simmer for 25-30 minutes.

2. Add the basil and cook covered for another 5-10 minutes. Remove chops, spoon sauce into a bowl and remove as much fat as possible.

3. Quickly re-heat chops in sauce and serve.

Makes six servings

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Spicy Lamb Stew

Ingredients

·         8 lamb rib chops

·         4 medium sized carrots; peeled and sliced

·         1 large stalk of celery; chopped finely

·         2 leeks; chopped into little pieces

·         1 cup onions; coarsely chopped

·         3 tbsp. cooking oil

·         1 beef stock cube

·         1 tbsp. flour

·         1 cinnamon stick

·         3 cloves garlic; chopped

·         ½ bay leaf

·         ½ tsp. mixed herbs of your choice

·         1⅓ cups of water

·         Salt and pepper to taste.

Preparation

1.       Heat oil in frying pan over medium heat. Brown lamb chops on both sides. Remove from pan and place in an oven-proof casserole dish and keep aside.

2.       Fry onions in pan until it begins to colour, add other vegetables and continue frying for 5-6 minutes until it begin to soften.

3.       Crumble beef stock cube into the pan, sprinkle the flour over and stir in.

4.       Add spices, herbs and water; bring to boil, stirring.

5.       Add seasoning.

6.       Pour pan contents over the chops in the casserole dish.

7.       Cover and simmer in a pre-heated oven at 180⁰c (350⁰F) for one (1) hour or until tender.

8.       Remove cinnamon and serve with rice and side salads.

Serves 4

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Braised Lamb with Peppercorns

Ingredients

·         2 tsp. olive oil

·         4 lamb shanks

·         2 onions; cut into wedges

·         1 cup red wine

·         2 cups beef stock

·         1 cup tomato puree

·         1 tbsp. canned green peppercorns; drained

·         4 potatoes; halved

·         4 carrots; halved length wise

Preparation

1.       Heat oil in an oven-proof dish over medium heat. Add shanks and onions and cook for 10 minutes or until brown; turning frequently.

2.       Remove dish from heat; stir in wine, stock, tomato puree and green peppercorn, cover and bake for I hour at 180⁰C (350⁰F); turning occasionally.

3.       Add potatoes and carrots to the meat and bake for 30 minutes longer or until meat and vegetables are tender.

4.       Serve pan juices as a sauce with meat and vegetables.

Serves 4

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