I was wondering what to do with a few nice lamb chops I had gotten from the Jerusalem Halal butcher shop on Hull & Turner and didn’t want to do anything that was too involved. I found this recipe for lamb stew with apples in Penelope Casas’ DELICIOSO: THE REGIONAL COOKING OF SPAIN.
- 1 tsp olive oil
- 1 lb boned lamb
- freshly ground pepper
- 1 apple, peeled cored & chopped
- 1 med onion chopped
- 1 med tomato, peeled, seeded & chopped
- 1.5 cups of dry white wine
Set the oven for 350F. Heat the oil in an ovenproof casserole (I use my trusty cast iron dutch oven) and brown the meat on all sides, spinkle with salt & pepper. Stir in the fruit & veg, cook for a bit, add the wine & adjust the seasoning. Bring to a boil, cover, & transfer to oven. Cook for 1.5 hours, add in some wine or chicken stock if the liquid cooks away.