Ingredients (12):
- 4 Australian Lamb Forequarter Chops (about 250g each)
- 2 tbsp olive oil
- 2 celery stalks, cut into small dice
- 2 spring onions, finely chopped
- 3 garlic cloves, finely chopped
- 3 tsp finely chopped fresh rosemary
- 1/2 cup (125ml) dry white wine
- 3/4 cup (185ml) salt-reduced chicken stock
- 400g can chickpeas, rinsed, drained
- 60g fresh spinach, coarsely chopped
- 1/3 cup (95g) Greek-style yoghurt
- Extra virgin olive oil, for drizzling
Method:
- Preheat oven to 150C (130C fan-forced). Season lamb with salt and pepper. Heat a large heavy ovenproof sauté pan over high heat and add olive oil. When oil is hot, add lamb and cook for 4 mins each side or until brown on both sides. Transfer lamb to a plate.
- Pour off all but 1 tablespoon oil from pan. Reduce heat to medium. Add celery, spring onions, garlic, rosemary, 1 tsp salt and ½ tsp pepper. Cook, stirring, for 1 min or until fragrant. Add wine and boil for 1 min. Add stock and bring to a simmer. Return lamb to pan. Cover tightly. Transfer to oven and braise for 1¼ hours or until lamb is fork-tender. Transfer lamb to a heavy baking tray, reserving the braising liquid in the pan.
- Preheat grill on high. Place baking tray under grill for 3 mins or until lamb is browned and crisp. Rest lamb briefly.
- Meanwhile, stir chickpeas into reserved braising liquid in the pan and simmer for 5 mins or until liquid reduces by half. Remove from heat. Stir in spinach. Season with salt and pepper.
- Divide chickpea mixture and lamb among 4 plates. Serve with yoghurt drizzled with extra virgin olive oil.
Recipe from taste.com