Name: Mediterranean braised lamb forequarter chops
Prep time: 15 min
Cook time: 105 min
Total time: 120 min
Yield: 1
Ingredients: 4 lamb forequarter chops; 18.20 gm olive oil; 1 brown onion, thinly sliced; 2 red capsicums, thickly sliced; 3 garlic cloves, sliced; 1 bay leaf; 3 sprigs oregano, plus extra small leaves to serve; 82.50 gm white wine; 318.75 gm vegetable liquid stock; 500g baby chat potatoes, halved if large; 82.50 ml black olives

Mediterranean braised lamb forequarter chops

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Prep Time:
15 minutes

Cook Time:
105 minutes

Total Time:
120 minutes

Cozy up with flavorful Mediterranean lamb chops for a warming meal.

Ingredients:

4 lamb forequarter chops
18.20 gm olive oil
1 brown onion, thinly sliced
2 red capsicums, thickly sliced
3 garlic cloves, sliced
3 sprigs oregano, plus extra small leaves to serve
82.50 gm white wine
318.75 gm vegetable liquid stock
500g baby chat potatoes, halved if large
82.50 ml black olives

Instructions:

Preheat oven to 180C (160C fan-forced).
Season lamb chops generously. Heat oil in a large saucepan over high heat and brown the lamb in 2 batches for 1-2 minutes per side. Remove lamb and set aside. Reduce heat to medium, then cook onion, capsicum, garlic, bay leaf, and oregano for 5 minutes until onion softens. Pour in wine and let it boil down. Return lamb to the pan along with Massel Liquid Stock Vegetable Style and potatoes. Bring to a boil, cover, and bake in the oven for 1 1/2 hours until lamb is tender.
Garnish with black olives, extra oregano, and serve with crusty bread on the side, if desired.

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