Braised Lamb with Capers, Lemon and Olives


Use these neck chops to a make a mouthwatering slow-cooked braised lamb dinner. This is a great option for holiday entertaining.


Ingredients List:

  • 4 SunGold Lamb Neck Chops (about 3 lb/1.5 kg)
  • 2 tsp (10 mL) smoked paprika
  • 1 tsp (5 mL) ground cumin
  • 1 1/4 tsp (6 mL) each salt and pepper, divided
  • 1 tbsp (15 mL) vegetable oil
  • 2 onions, sliced
  • 1 carrot, sliced
  • 1 stalk celery, sliced
  • 2 tbsp (30 mL) all-purpose flour
  • 1 cup (250 mL) dry white wine
  • 3 cups (750 mL) chicken broth (approx.)
  • 1/2 cup (125 mL) sliced pitted green olives
  • 2 tbsp (30 mL) capers
  • 1 cup (250 mL) whole-grain couscous
  • 1 tbsp (15 mL) olive oil
  • 1 tbsp (15 mL) lemon juice
  • 2 tbsp (30 mL) chopped fresh mint

Preparation & Directions:

  1. Preheat oven to 325°F (160°C). Pat lamb dry with paper towel; rub with smoked paprika, cumin, and 1 tsp (5 mL) each salt and pepper. Heat oil in Dutch oven set over medium-high heat; sear lamb for 1 or 2 minutes per side. Transfer lamb to platter.  
  2. In same pan, sauté onions, carrot and celery over medium heat for about 3 minutes or until slightly softened. Sprinkle with flour; cook for 1 minute. Whisk in wine; cook for 2 minutes. Add chicken broth, olives and capers; bring to boil. Return lamb to pan.
  3. Transfer to oven; bake for about 2 hours or until lamb is fork-tender and falls off the bone, adding water as lamb is braising if needed. Remove from oven and skim off any fat.
  4. Cook couscous according to package directions. Toss with olive oil, lemon juice, and remaining salt and pepper.
  5. Serve lamb on couscous; spoon sauce over top. Garnish with mint.

Tips:

  • For medium doneness, cook lamb to internal temperature of 160°F (71°C), and 165° (74°C) for medium-well.
  • To make 1 cup (250 mL) couscous, bring 1 cup (250 mL) water to boil; add 1 tbsp (15 mL) butter or olive oil. Stir in 1 cup (250 mL) couscous; remove from heat. Cover and let stand for 10 minutes. Fluff with fork.
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Prep Time: 30 minutes

Cook Time: 2 1/2 hours

Total Time: 3 hours

Serves: 4