These lamb forequarter chops will have your tastebuds singing! Paired with a tasty chickpea mixture, this dish is guaranteed to be a new favourite.
Serves44
Cook time1 hr 30 mins1 hour 30 minutes
Prep time10 mins10 minutes
Ingredients
4 Coles Australian Lamb Forequarter Chops (about 250g each)
2 tbs 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
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 150°C (130°C 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.
Step 2
Pour off all but 1 tablespoon oil from pan. Reduce heat to medium. Add celery, spring onions, garlic, rosemary, 1 tsp salt and 1/2 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 1 1/4 hours or until lamb is fork-tender. Transfer lamb to a heavy baking tray, reserving the braising liquid in the pan.
Step 3
Preheat grill on high. Place baking tray under grill for 3 mins or until lamb is browned and crisp. Rest lamb briefly.
Step 4
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.
Step 5
Divide chickpea mixture and lamb among 4 plates. Serve with yoghurt drizzled with extra virgin olive oil.
Curtis Stone’s lamb forequarter chops with chickpeas
Serves44
Cook time1 hr 30 mins1 hour 30 minutes
Prep time10 mins10 minutes
Ingredients
4 Coles Australian Lamb Forequarter Chops (about 250g each)
2 tbs 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
Description
These lamb forequarter chops will have your tastebuds singing! Paired with a tasty chickpea mixture, this dish is guaranteed to be a new favourite.
Method
Step 1
Preheat oven to 150°C (130°C 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.
Step 2
Pour off all but 1 tablespoon oil from pan. Reduce heat to medium. Add celery, spring onions, garlic, rosemary, 1 tsp salt and 1/2 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 1 1/4 hours or until lamb is fork-tender. Transfer lamb to a heavy baking tray, reserving the braising liquid in the pan.
Step 3
Preheat grill on high. Place baking tray under grill for 3 mins or until lamb is browned and crisp. Rest lamb briefly.
Step 4
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.
Step 5
Divide chickpea mixture and lamb among 4 plates. Serve with yoghurt drizzled with extra virgin olive oil.
