Lamb and Apple Cider Braise

Lamb and Apple Cider Braise





6-8 lamb shoulder chops, well trimmed

2 leeks, trimmed and sliced

6-8 garlic cloves, crushed and sliced

2 cups apple cider (or stock if preferred)

12-14 prunes

2 green apples (or pears), peeled and thickly sliced

1 tsp dried marjoram

½ tsp black pepper

 This recipe is delicious with baked or mashed pumpkin.



Season the meat just before cooking. In a stovetop-proof casserole dish, brown the lamb chops well in a dash of oil. Set aside.

Add a dash more oil to the pan and lightly brown the leeks and garlic.

Stir in the cider and simmer until reduced by half.

Return the lamb to the casserole dish, scatter over the prunes, apple slices and marjoram and cover.

Simmer on top of the stove for 1 hour, or until the meat is tender. Alternatively, bake in the oven at 160ºC for 1-1½ hours.

Season with pepper and a pinch of sugar if you find the cider too acidic.

Garnish with extra fresh-picked marjoram leaves.


Slow cooker method

Preheat slow cooker for 20 minutes.

Slow cookers use a lower heat, so you can halve the amount of herbs and spices listed in the recipe.

Reduce the apple cider to 1½ cups. Add additional liquid as required.

Place firmer vegetables on the bottom (where it's hottest), then place meat and others on top so everything will be evenly cooked.

If set to low, slow cook for 9-10 hours. If your slow cooker is set to high, cook for between 4½-5 hours.


Recipe and image thanks to


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