• Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen

Braised Lamb with Cinnamon and Olives and Nut Pilaf

Serves 6 - Recipe provided by Cuisine Issue 130 September 2008

12 lamb shoulder chops
4 cloves garlic, crushed
finely grated zest of 2 lemons
juice of 1 lemon
2 teaspoons all spece berries, crushed
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh thyme leaves
3 tablespoons olive oil
2 onions, cut into wedges
1/2 cup whle black olives
2 cinnamon sticks
400ml can whole peeled tomatoes
3 tablespoons tomato paste
750ml chicken stock

Preheat the oven to 180degreesC. Place the lamb chops in a dish with the garlic, lemon zest and juice, allspice, pepper, thymbe and olive oil, mix well. Heat a large heavy-based ovenproof pan over a medium to high heat. Add the lamb with its marinade and brown for 3 minutes each side. Add the onions and cook until soft, then add the olives, cinnamon, tomatoes, tomato paste and stock. Bring ot the boil then cover and place in the oven for 1 1/2 hours until the lamb is very tender.

Nut Pilaf

3 tablespoons olive oil
1/2 cup blanced almonds, coarsely chopped
1/2 cup pine nuts
1 onion, finey chopped
1/2 teaspoon ground cinnamon
1 1/2 cups basmati rice
750ml chicken stock, heated to boiling
1/2 cup chopped mint leaves

Heat 1 tablespoon of the oil in a heavy-based pan over medium heat. Add the almonds and pine nuts and cook for 5 minutes to brown. Set aside. Heat the remaining oil in the pan and add the onion and cinnamon, fry for 5 minutes then stir in the rice and cook a further 3 minutes, stirring. Add the hot stock, bring to the boil, reduce to the lowest simmer, cover and cook for 25 minutes without disturbing. Remove from the heat and leave to rest, covered, for 5 minutes. Reserve a few nuts and some mint for garnish. Stir the remaining nuts and mint through the rice.

To Serve
Serve Braised Lamb with the Nut Pilaf and a bottle of Pfeiffer Merlot.

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