Diane has a regular Sunday feature on her blog: what are you having for Sunday dinner? The last few weeks we've had just leftovers, but tonight I made what has become a Forbes Family Favorite. Again it features lamb, so you non-Aussies may not find this so attractive. But here lamb is very popular although no longer so cheap to buy. Lately I've been buying lamb chops and braising them for 1 ½ hours so they get very tender. Here's the recipe - it includes olives, so Alice, look away now!
Slow-braised Greek lamb with olives
1 kg lamb chops (forequarter or chump, or from the leg or shoulder)
4-5 tbl olive oil
4 cloves garlic, roughly chopped
½ cup red wine
2 tbl red wine vinegar (or balsamic vinegar)
1 cinnamon stick
2 bay leaves
1 cup tomato puree
about 1 cup beef stock (or any leftover meat juices you've saved from another meal)
½ cup pitted green olives (I've recently discovered anchovy stuffed olives, which is great with lamb)
some chopped oregano (or like I did tonight, left it out altogether)
salt and pepper
Heat oil in heavy based pan over medium heat. Brown lamb pieces, 1 minute each side. Remove to a plate. In the same pan cook garlic for 30 seconds, then add wine and vinegar and simmer 2 - 3 minutes.
Add cinnamon, bay leaves, tomato puree and stock, and bring to the boil. Return lamb to pan and reduce heat. Cover and simmer gently for about 1 hour or until lamb is very tender. Add olives and cook for 1 ½ hour longer. Season with oregano, and salt and pepper. Serves 4.
The original recipe called for preserved lemon, but I'm always hesitant about using this very strong tasting ingredient. You need to rinse off the rind to use it, and I figure, well why not just use a squeeze of lemon if you want a bit of lemon tang?
So you're thinking: 1 ½ hours to cook lamb chops??? This household goes for slow food, as opposed to fast food, and it's a microwave free zone. Currently there's a slow food festival on in Melbourne. This is to be encouraged. Unfortunately it looks like our favorite country town Castlemaine has finally succumbed its first international fast food outlet, a Subway franchise.