Australian Lamb Chops marsala with braised winter squash

By mshores

Ingredients

• Lamb:
• 8 Australian lamb shoulder chops
• 1 cup flour
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1-1/2 cups Marsala wine
• 1/2 cup chicken broth
• 1 cup sliced mushrooms salt and freshly ground
• pepper, to taste
• Braised Squash:
• 1/2 tablespoon olive oil
• 1 shallot, chopped
• 3 cups winter squash or pumpkin, diced into l/2
• inches pieces
• 1/3 cup chicken broth, water or wine

Details

Servings 4

Preparation

Step 1

(1) Trim the chops, season to taste and dredge in flour.

Heat oil and butter in a large frying pan and add chops.

Cook for 2-3 minutes on medium high heat or until

chops are browned.

(2) Pour in wine, broth and mushrooms. Reduce heat

and slow braise, covered for 20-30 minutes, or until

lamb is tender. You may need 2 pans for this, or scar

in batches then stack in a larger pan for braising

rotating chops during cooking.

(3) Remove meat from pan, cover with foil. Continue

to simmer sauce on a higher heat until thickened to

desired consistency. Return lamb to pan with the

sauce and heat through, spooning sauce over chops.

(4) While lamb is braising, cook the squash. Heat

olive oil in a separate, non-stick pan and add

shallot. Cook for 1 minute, add squash, and stir

for additional 3-4 minutes, or until golden brown.

(5) Add broth and turn heat to low. Cover and

simmer for 10-12 minutes or until tender.


Serve lamb marsala over the braised squash