Braised Lamb with Plums & Red Brussels Sprouts

Cook Time 1 hour

Servings 4

Ingredients

1 tsp olive oil

4 lamb forequarter chops (about 850g)

1 tsp ground allspice

2 red onions, each cut into 8 wedges

2 garlic cloves, chopped

400g red Brussels sprouts, halved 

2 preserved lemon wedges, flesh discarded and skin finely sliced

1½ tbsp red wine vinegar 

500 ml (2 cups) chicken stock

4 plums in juice 

Salt and pepper 

Parsley to garnish

Method

Preheat the oven to 180°C.

Preheat a large oven safe pan with oil over a high heat. Season the lamb on both sides and then sear in the pan for 2 minutes on each side. Remove from the pan. 

Add the onion and brussel sprouts and soften slightly before adding garlic, preserved lemon. Return the meat, add plumbs and sprouts, vinegar, stock, allspice and roast in the oven for 45 minutes until the meat is tender. 

Drizzle with extra oil and garnish with parsley.