Name: Braised lamb with chicory
Yield: 4
Ingredients: Lamb; 125 ml extra-virgin olive oil (½ cup); 2 red onions, thickly sliced into rings; 3 cloves garlic, thinly sliced; 1 tbsp dried oregano; 4 lamb chump chops; 4 lamb loin chops; 400 gm canned chopped tomatoes; 1 tbsp tomato paste; 700 gm chicory, coarsely chopped; 250 ml dry white wine (1 cup); To serve: crusty bread

Ingredients

Lamb

125 ml extra-virgin olive oil (½ cup)

2 red onions, thickly sliced into rings

3 cloves garlic, thinly sliced

1 tbsp dried oregano

4 lamb chump chops

4 lamb loin chops

400 gm canned chopped tomatoes

1 tbsp tomato paste

700 gm chicory, coarsely chopped

250 ml dry white wine (1 cup)

To serve: crusty bread

Method

Main

1.Preheat oven to 200C. Heat half the olive oil in a large cast-iron casserole over medium heat, add onion, garlic and oregano and sauté for 3-5 minutes or until soft, transfer to a bowl.

2.Brown lamb chops in casserole over medium heat for about 3-5 minutes, add onion mix, tomatoes and tomato paste, stir and cook for 3 minutes. Add chicory and remaining olive oil and cook for 10 minutes or until chicory wilts. Add wine and 2 cups water, season generously and bring to the boil. Cover and bake for 1 ¾-2 hours or until tender. Serve with crusty bread.