Braised Lamb Chops with Grapes
Cook Time 1 hour
1 tsp extra virgin olive oil
4-6 lamb forequarter chops (about 1 kg)
1 teaspoon ground allspice
Salt & pepper
2 red onions, each cut into 8 wedges
2 garlic cloves, chopped
3 Swiss chard or silverbeet leaves, stalks ﬁnely chopped, leaves chopped
2 preserved lemon wedges, ﬂesh discarded and skin ﬁnely sliced
1½ tablespoons red wine vinegar
500ml (2 cups) chicken stock
200g (about 1 cup) seedless red grapes
Preheat the oven to 160°C.
Heat the olive oil in a large, ﬂameproof baking tray or casserole dish over medium-high heat. Add the lamb and sear for 2 minutes on each side until browned. Season with the allspice, salt and pepper, then remove from the dish.
Add the onion to the dish and cook, stirring occasionally, for a few minutes to caramelise. Add the garlic and cook for 30 seconds, then stir in the chopped Swiss chard or silverbeet stalks. Cook for 2–3 minutes to soften, then add the chopped Swiss chard or silverbeet leaves, preserved lemon, vinegar and a pinch of salt and cook, stirring occasionally, for a few minutes. Pour in the stock and bring to boil.
Return the lamb to the dish and cover with the baking paper and foil or a lid if using a casserole dish, leaving it slightly ajar. Transfer to the oven and braise for 40–45 minutes until the lamb is tender. Remove lamb and then turn the oven to the grill element.
Scatter the grapes in and around the dish and grill for 5–8 minutes until grapes are slightly blistered and warmed through.