The lovely tartness of the rhubarb is a great foil for the richness of the lamb. Shoulder chops have fantastic flavour but do need to be cooked gently until the meat is so tender it just falls off the bone.
Serves: 4–6
INGREDIENTS
1 tablespoon olive oil
knob of butter
1½ kilograms lamb shoulder chops, excess fat trimmed off or 1 kilogram lamb leg steaks
2 onions, sliced
1 stick celery, sliced
2 cloves garlic, crushed
1 teaspoon each ground cumin, coriander and turmeric
½ teaspoon ground cinnamon
2 cups chicken stock
3 sticks rhubarb
sea salt and freshly ground pepper
1 tablespoon each chopped mint and flat-leaf parsley
2 tablespoons dried cranberries or fresh pomegranate seeds (when in season)
METHOD
Preheat the oven to 150˚C.
Heat the oil and butter in a large ovenproof casserole or saucepan.
Season the chops and brown on both sides, removing to a plate as they’re done. Do this in batches.
Add the onion, celery and garlic, cover and cook until soft adding a splash of water if needed. Add all the spices and cook for 1 minute then add the stock and the lamb, along with any meat juices. Season and bring to the boil then cover the meat with a piece of baking paper then a lid or aluminium foil.
Bake for 1½ hours until the lamb is very tender and falling off the bone, turning the lamb once during cooking.
Slice the rhubarb 1½ cm thick on the diagonal and place over the meat. Cover and bake for a further 10-15 minutes until the rhubarb is just tender but not falling apart.
To serve: Carefully transfer the lamb and rhubarb to a serving platter and scatter over the herbs and cranberries.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.