- 4
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
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
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