Here’s some Date night inspiration. This cut of meat is a lamb leg chop, served here with mashed potatoes. It is slow-cooked but it doesn’t take too long, starts on the stove-top and finished off in the oven.
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INGREDIENTS:
600g Lamb Leg Chop (about 4 Chops)
2 Tbsp Vegetable Oil
1 Onion, chopped
2 Tbsp Butter
3 Carrots, sliced
3 Celery Sticks, chopped
2 Tsp Dried Oregano
2 Tbsp Tomato Paste
2 Tsp Crushed Garlic
1 1/2 Cup Red Wine
1 1/2 Cup Beef Stock
1 Bay Leaf
METHOD :
1. Preheat oven to 160 C.
2. Heat a skillet on high heat, season meat with salt and pepper. When skillet is hot enough, add 2 tablespoons of oil then brown the meat until brown on both sides. Once browned, remove from skillet, and set aside.
3. Reduce the heat of the skillet then add the remaining oil and butter, heat until butter is melted. Add chopped Onion, Celery, Carrots and Oregano; cook for 10 minutes, until vegetables are soft.
4. Add Crushed Garlic and Tomato Paste to the skillet and cook until tomato paste has darkened and garlic is fragrant.
5. Add Red Wine to the skillet and allow to bubble for 30 seconds. Add Beef Stock and Bay Leaf and stir to combine.
6. Transfer the skillet contents to an ovenproof dish and add the meat into the liquid. Cover the ovenproof dish with a lid or foil.
7. Place in the oven for 1 hour and 30 minutes. Check the if the meat is tender, return to oven if necessary.
8. ENJOY
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