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Honeyed lamb and pumpkin casserole
Honeyed lamb and pumpkin casserole
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Prep Time:
15 minutes
Cook Time:
95 minutes
Total Time:
110 minutes
Ingredients:
  • 20g (1 tbsp) butter
  • 1 large red onion, cut into 8 wedges
  • 3 garlic cloves, crushed
  • 60ml (1/4 cup) red wine vinegar
  • 2 cinnamon sticks
  • 6 (about 1.1kg) lamb forequarter chops, excess fat trimmed
  • 900g butternut pumpkin, peeled, deseeded, cut into 3cm pieces
  • 57.20 gm honey
Instructions:
  • Preheat your oven to 180°C.
  • Melt the butter in a large flameproof and ovenproof casserole dish until foamy. Sauté the onion and garlic until softened. Stir in vinegar, add cinnamon sticks, and briefly boil. Toss in the chops to coat with vinegar mixture. Cover tightly and bake in a preheated oven, stirring occasionally, for 30 minutes.
  • Sprinkle the pumpkin over the chops, then generously drizzle with honey. Bake uncovered for an additional hour until the chops and pumpkin are tender. Season with salt and pepper before removing and discarding the cinnamon sticks.

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