New Zealand Grass-Fed Lamb and Apple Cider Braise Recipe
- Servings: 6-8
- Prep Time: 15 minutes
- Cook Time: 1 hour and 30 minutes
Apple cider simmered gently with lamb shoulder chops, leeks and a handful of prunes, creates a delicious sauce in this easy family meal. This braise is a warm and flavorful dish, perfect for fall, and pairs well with baked or mashed pumpkin or sweet potatoes. For a seasonal swap, use pears in place of apples.
For the Lamb:
- 6-8 New Zealand grass-fed lamb shoulder chops, well-trimmed (Tip: Look for the Taste Pure Nature Logo)
- 2 leeks, trimmed and sliced
- 6-8 cloves garlic, crushed
- 2 cups apple cider
- 12-14 prunes
- 2 apples or pears, peeled and thickly sliced
- 1 teaspoon dried or 1 tablespoon chopped fresh oregano
- ½ teaspoon ground black pepper
- 1. In a stovetop casserole dish, brown the lamb chops well in a dash of oil. Set aside lamb chops.
- 2. Add a dash more oil to the pan and lightly brown the leeks and garlic. Stir in the cider and simmer until reduced by half. Return the lamb to the casserole dish, scatter over the prunes, apple or pear slices and oregano and cover.
- 3. Simmer on top of the stove for 1 hour or until the meat is tender. Alternatively bake at 320° F for 1-1½ hours.
- 4. Season with pepper. If you find the cider too acidic, add a pinch of sugar. Garnish with extra fresh-picked oregano leaves.