serves
6
prep
10 minutes
cook
1:30 hour
difficulty
Easy
serves
6
people
preparation
10
minutes
cooking
1:30
hour
difficulty
Easy
level
Stream free On Demand
Sing for Your Supper
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- 8 lamb neck chops (or 1.5kg diced lamb)
- salt and black pepper, to season
- 1 tbsp vegetable oil
- 25 g butter
- 1 brown onion, finely chopped
- 1 large carrot, finely chopped
- 1 celery stick, finely chopped
- 1 green capsicum, finely chopped
- 3 black cardamom pods, cracked
- 2 fresh bay leaves
- ½ cup (125 ml) white wine
- 1½ litres chicken stock
- 2 cups Australian green lentils, rinsed
- 1 tsp white wine vinegar
- 3 cups baby spinach leaves
- ¼ cup roughly chopped mint leaves, to serve
Instructions
1. Season the lamb neck chops well with salt and pepper. Heat the oil in a large, heavy-based saucepan over medium heat. Fry the lamb in batches, until well-browned on all sides. Remove to a plate and set aside.
2. Return the pan to the heat with the butter and fry the onion, carrot, celery and capsicum, stirring occasionally, for 6 minutes, or until softened. Stir through the black cardamom, bay leaves and the white wine and bring to a simmer. Cook for 2-3 minutes, or until the wine is slightly reduced.
3. Return the lamb to the pan and pour over the stock. Season with salt and pepper, then bring to a simmer and cover. Cook for 1 hour (or bake in a 160˚C fan oven for 1 hour), then add the lentils and cook (simmered or baked) for a 30 minutes, or until the lentils are tender.
4. To serve, remove the lamb from the saucepan and transfer to a serving plate. Return the pan to medium heat and stir the vinegar and spinach through the lentils for 1 minute, or until the spinach wilts. Serve the lamb with the lentils and sprinkle with the mint.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Sing for Your Supper
