Tag Archives: capsicums

Vegetable & Chorizo Braise

Vegetable & Chorizo Braise

Here, once again, I am making use of the summer vegetables that are still around in autumn to make a simple braise which uses our secret ingredient – chorizo – for added flavour and punch.

As with many of my recipes this one is pretty flexible and there is no need to be exact with quantities.

Vegetable & Chorizo Braise

I have been loving the baby capsicums this summer and while I have been mostly roasting them as in my recipe for Roasted Mini Capsicums &
Cherry Tomatoes
they are also fabulous in this braise.

Serves 4

4 (about 100g each) chorizo sausages
1 red onion, thinly sliced
olive oil
500g potatoes, chopped
10-12 baby capsicums
500g tomatoes, chopped
250g green beans, trimmed

1              Place chorizo, onion and a splash oil in a large frying pan with lid over a medium heat, cover and cook, stirring occasionally, for 10-15 minutes or until onion is soft and translucent and fat in chorizo melts.

2              Add potatoes and capsicums and toss to combine. Cover and cook, tossing occasionally, for 10 minutes. Add tomatoes and cook, covered for 20 minutes or until tomatoes break down and make a thick sauce and potatoes are tender.

3              Add beans, cover and cook for 10 minutes or until beans are just tender.

Where did the ingredients for this dish come from:
Chorizo: Wild Game Salami – Clive; Onion, potatoes, baby
capsicums, tomatoes, beans:
Krismaw Gardens – Hastings; Olive oil: The Village Press – Hastings;

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

Follow my blog with Bloglovin

Braised Middle Eastern Lamb & Vegetables

Braised Middle Eastern Lamb & VegetablesThis easy autumn braise is packed with late summer vegetables and is light and vibrant while adding warmth to the chiller evenings that we are experiencing in the wake of Cyclone Pam.

As regular readers know I love lamb shoulder chops and while they are not the prettiest cut on the block, they are versatile and can
often be found on special – as these were.

This is the sort of dish I love, everything goes into the dish, then is left to pretty much look after itself and at the end there is a glorious combination of fragrant seasonal vegetables with melting tender meat.

Middle Eastern Braised Lamb & Vegetables

This is the sort of the recipe which can easily be adjusted to feed a crowd – use a large roasting dish and cover with aluminium foil.

Accompany with crusty bread for mopping up the delicious juice,
alternatively serve over steamed rice, couscous or pasta.

Serves 4

2 large capsicums, cut into strips
2 large tomatoes, chopped
1 large zucchini, sliced
1 large onion, sliced
1 medium eggplant, diced
4 lamb shoulder chops
½ cup chicken stock
a good handful fresh coriander, chopped
a good handful fresh parsley, chopped
finely grated zest of 1 lemon
SPICE PASTE
2 tsp ground cumin
2 tsp ground coriander
2 tsp fennel seeds
½ tsp ground cinnamon
pinch chilli powder, or to taste
sea salt and freshly ground black pepper
2 tbsp olive oil
2 tsp tomato paste

1              Preheat oven to 160°C.

2              For the spice paste, place cumin, ground coriander, fennel seeds, cinnamon, chilli powder, a good grind of salt and black pepper, oil and tomato paste in a small saucepan and mix to combine. Place over a medium heat and cook, stirring occasionally, for 4-5 minutes or until fragrant.

3              Place capsicums, tomatoes, zucchini, onion and eggplant in a large casserole dish and toss to combine. Place lamb chops on top of the vegetables and pour over spice mixture and stock. Cover, place in the oven and cook, turning occasionally, for 1½-2 hours or until lamb is tender.

4              Add most of the fresh coriander and parsley and mix to
combine. Serve in shallow bowls, scattered with remaining
coriander and parsley and lemon zest.

Where did the ingredients for this dish come from:
Lamb: Mad Butcher – Hastings; Onion: Krismaw Gardens
Hastings; Eggplant, capsicums, zucchini, parsley, fresh coriander: Epicurean Supplies – Hastings; Olive oil: The Village Press
Hastings; Store Cupboard Ingredients: ground coriander, ground cumin, ground cinnamon, chilli powder, sea salt, black pepper,
tomato paste, stock.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

Kingfish with Sautéed Sweet & Sour Capsicums

Kingfish with Sautéed Sweet & Sour Capsicums

The meatiness of kingfish teams well with robust flavours and this capsicum sauté is a perfect match. Also great with lamb or by itself with crusty bread for a vegetarian meal.

Kingfish with Sautéed Sweet & Sour Capsicums

Serves 4

olive oil
sea salt and freshly ground black pepper
4 kingfish steaks
SAUTÉED SWEET & SOUR CAPSICUMS
4 capsicums, thinly sliced – I used a mix of colours
2 red onions, sliced
2 cloves garlic, sliced
2 tbsp brown sugar
½ cup red wine vinegar
a good handful of shredded fresh basil

1              For the capsicums, heat a large frying pan over a medium-high heat, add enough olive oil to cover base of pan, add capsicums, onions and garlic, cover and cook, tossing, for 10-15 minutes or until vegetables start to soften.

2              Add sugar and cook, tossing, for 2-3 minutes longer. Stir in vinegar, bring to simmering and simmer, stirring, for 2-3 minutes to reduce liquid by about a half. Stir in 1 tbsp oil and cook, stirring, for 2-3 minutes longer. Remove pan from heat, add basil and toss to combine. Season to taste with salt and black pepper. Set aside to
infuse.

3              Season fish with salt. Heat a good drizzle of oil in a clean pan, add fish, skin side down and cook for 3-4 minutes each side or until cooked to your liking. Serve fish on a bed on sweet and sour
capsicums.

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Onions, garlic: Krismaw Gardens – Hastings; Capsicums, basil: The Chef’s Garden @ Epicurean – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: sea salt, black pepper, sugar, vinegar.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

Other recipes using capsicums you might like to try:

Chorizo and Red Capsicum Tartine

Chorizo and Red Capsicum Tartine

Spicy Sausages with Halloumi, Capsicum & Zucchini

Spicy Sausages with Halloumi, Capsicum & Zucchini

Roast Potato, Capsicum & Bacon Salad

Roasted Potato, Capsicum & Bacon Salad

 

Harissa Chicken Roasted on Capsicums & Leeks

Harissa Chicken Roasted on Capsicums & Leeks

Another dish using lovely local in-season produce – everything in this dish was grown or made in Hawke’s Bay!

Harissa Chicken Roasted on Capsicums & Leeks

Drumsticks could be used instead of thighs.

Serves 4

1 tsp harissa, or to taste
¼ cup natural Greek-style yogurt
4 free-range skin-on chicken thighs, skin slashed
2 medium-large capsicums – any colour – sliced
1 large leek, sliced
2 cloves garlic, sliced
olive oil

1              Preheat oven to 200°C. Place harissa and yogurt in a bowl and mix to combine. Add chicken and turn to coat. Set aside to
marinate while preparing the rest of the dish.

2              Place capsicums and leeks in a baking dish, add a drizzle of oil and toss to combine. Spread vegetables out in an even layer.

3              Place chicken on top of vegetables and roast for 20 minutes, toss vegetables and cook for 20 minutes longer or until chicken is cooked. Stand for 10 minutes before serving over steamed rice and accompanied a steamed green vegetable of your choice.

Where did the ingredients for this dish come from:
Chicken: Bostocks Organic Chicken – Hastings; Capsicums, harissa: Orcona Chillis ‘n Peppers; Yogurt: Hohepa – Clive; Garlic: Krismaw Gardens – Hastings; Leek: JJ Organics – Napier; Olive oil: The
Village Press
– Hastings.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

Spicy Braised Capsicums

Spicy Braised Capsicums

In this fabulous in-season dish, capsicums (yes, I am still using those seconds I told you about yesterday) team with their cousin,
tomatoes, to make a fabulous vegetable dish which results in a
lightly spiced tomato sauce bathing fresh tasting capsicums – a dish full of summer flavours.

Quantities aren’t too important in this recipe, an extra capsicum or tomato or two will just result in a larger quantity and it’s a great way to use an excess of these two summer stars.

Spicy Braised Capsicums

Serve as a vegetable side dish, on an antipasto platter or as a vegetable main.

Serves 4-6

1 onion, sliced
olive oil
2 cloves garlic, thinly sliced
1 red chilli, sliced, seeded (optional)
4 large capsicums – a mix of colours is fine
4 medium tomatoes, roughly chopped
¼ cup white wine
pinch dried oregano
sea salt and black pepper
chopped basil (optional)

1              Place onion and a good drizzle of oil in a frying pan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion softens.

2              Add garlic and chilli and cook, stirring, for 1-2 minutes. Add capsicums, cover and cook, stirring occasionally, for 8-10 minutes longer or until capsicums start to soften.

3              Add tomatoes, wine and oregano and bring to the boil.
Reduce heat, cover and simmer, stirring occasionally, for 8-10 minutes or until capsicums soften and are sitting in a fragrant sauce. Season with a good grind of salt and black pepper and stir in basil, if using.

Where did the ingredients for this dish come from:
Onion, garlic, capsicums and tomatoes: Krismaw Gardens – Hastings; Olive oil: The Village Press – Hastings; Chilli: Orcona Chillis n’ Peppers – Hastings; Basil: The Chef’s Garden @ Epicurean – Hastings; Wine: Vidal of Hawke’s Bay – Hastings; Store Cupboard Ingredients: dried oregano, sea salt, black pepper

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

Other capsicum recipes you might like to try:

Chorizo and Red Capsicum Tartine

Chorizo and Red Capsicum Tartine

Pork Chops with Capsicum Sauce

Pork Chops with Capsicum Sauce

Fish Tacos with Red Capsicum Salsa

Fish Tacos with Red Capsicum Salsa

 

Roasted Potato, Capsicum & Bacon Salad

Roast Potato, Capsicum & Bacon Salad

This dish came about because I had some bacon in the fridge that needed using – doesn’t happen often, but somehow it just hadn’t been used.

Some of the capsicum 'seconds'!

Some of the capsicum ‘seconds’!

I also had a bag of lovely capsicums which I had picked up at the
market last weekend – “you realise they are seconds” the grower said to me. I have no objections to seconds especially when they are at a good price and you know that they will be used within a few days. This so called bag of seconds were beautiful fruit – the
differences between them and the ‘firsts’? A bit smaller and not quite so perfectly shaped.

Buying seconds in-season is a great way to save on food costs and it is a win-win – you get produce at a good price and the grower or producer receives at least something for all the effort which has gone in producing even the “seconds”.

I recently came across a lovely blog called City Hippy Farm Girl
author Brydie lives in Sydney and says about her blog “…this is a blog about trying to live a simple life, city style.”

When I was looking through Brydie’s blog I saw her “Eat Local
Challenge” and this really made me connect with her as eating
locally and seasonally is something I am passionate about.

Whenever possible I buy from local farmers, growers and producers – to see why read one of my early posts Six Reasons to Shop at Your Farmers’ Market and while this post is specific to Farmers’ Markets you can see how the same principals can be applied to the wider community.

Inspired by Brydie and her “Eat Local Challenge” I am now going to include at the end of each recipe where the ingredients came from – this is one small way I can acknowledge and thank our wonderful
local farmers, growers and producers.

For those who do not know Hawke’s Bay, where I live, we are very lucky to have a wonderful climate which means we have a good
supply of local produce year round, it is, however, seasonal.

We also have two Farmers’ Markets held every weekend, several other seasonal markets and numerous farm shops and Napier, one of the two cities in the area, is by the sea and there are a number of fishing boats which call it home, so we also have a ready source of seafood.

Store cupboard items are those that are not grown or produced
locally, but I usually purchase them from local speciality food stores such as Vetro or Bellantio’s – both of which are locally owned and operated – and if possible will chose New Zealand made, grown or produced over imported.

I know my challenge to “Eat Local” is much easier than Brydie’s and many others.

For those who do not know Hawke’s Bay check out this map. I live in Clive – Hastings, Napier and Havelock North, the three main
shopping centres are only a 10-minute drive away and I pass many farm shops whichever direction I drive in.

Find out more about Hawke’s Bay and what it is like.

Roasted Potato, Capsicum & Bacon Salad

Serves 4

500g new potatoes, left whole, halved or quartered, depending on the size
4 large capsicums, thickly sliced – I used 2 red and 2 yellow
4 rashers middle bacon, cut into thick strips
olive oil
sea salt
balsamic vinegar
shredded basil

1              Preheat oven to 200°C.

2              Place potatoes, capsicum and bacon in a bowl and toss to combine. Drizzle with olive oil and toss again to coat vegetables with oil. Tip vegetables onto a baking tray and spread out evenly. Roast for 30 minutes, tossing after 15 minutes, or until potatoes are cooked.

3              Transfer cooked vegetables to a serving bowl, drizzle with vinegar, scatter with basil and toss to combine. Serve warm or at room temperature.

Where did the ingredients for this dish come from:
Potatoes: JJ’s Organics – Napier; Capsicums: Krismaw Gardens – Hastings; Bacon: Holly Bacon Company – Hastings; Olive oil: The Village Press – Hastings; Basil: The Chef’s Garden @ Epicurean – Hastings; Store Cupboard Ingredients: balsamic vinegar, sea salt

Note: Many of the local producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’ Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

Spicy Sausages with Halloumi, Capsicum & Zucchini

Spicy Sausages with Halloumi & CapsicumdThis recipe takes inspiration from Nigella Lawson’s Merguez with Halloumi and Flame-roasted Peppers.

I like Nigella’s` recipe because it so easy and basically a one-dish meal (and regular readers know how much I love one-dish meals!). However, I have done my take on it using local and seasonal
ingredients.

I am not a big fan of flavoured sausages, but when they are as tasty as The Organic Farm’s, Beef, Cumin and Coriander Sausages it’s easy to make an exception. The sausages from The Organic Farm Butchery are made with organic meat, are gluten-free and have no nasty additives, making them perfect for those with certain food
allergies and intolerances.

Spicy Sausages with Halloumi, Capsicum & Zucchini

You will find wonderful juices in the bottom of the pan, spoon these over when serving.

The sausages I have used are pre-cooked.

Serves 4

6 (500g) Beef, Cumin & Coriander Sausages from The Organic Farm Butchery
125g piece Origin Earth halloumi
2 large red capsicums
2 large or 4 small zucchini
olive oil
chopped coriander

1              Preheat oven to 220°C.

2              Cut sausages into bite-sized pieces and place in a roasting dish. Dice halloumi into 5mm pieces; core capsicums and cut into 1cm pieces; and cut zucchini into 1cm slices, if slices are large cut in half. Add halloumi and vegetables to pan with sausages. Drizzle with oil and toss to combine and coat with oil.

3              Bake for 30 minutes or until vegetables are cooked and
sausages and halloumi are browned and heated through. Add most of the coriander, reserving some for scattering, if you wish, and toss to combine. Serve hot, warm or at room temperature, scattered with remaining coriander.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

Other recipes using halloumi you might like to try:

Giant Mushroom, Tomato & Halloumi Sandwich

Giant Mushroom, Tomato & Halloumi Sandwich

Halloumi & Spinach Scrambled Eggs

Halloumi & Spinach Scrambled Eggs

HB Deli-style Bacon, Egg & Halloumi Bagel

HB Deli-style Bacon, Egg & Halloumi Bagel

 

Sausage & Vegetable Skillet Meal

Sausage & Vegetable Skillet 008a

As regular readers know I often use a skillet or frying pan to create one-dish meals and this is another one.

Here seasonal vegetables and sausages combine to create a colourful meal that is sure to be a hit with the family and cook alike.

Sausage & Vegetable Skillet Meal

I used a chilli-flavoured tomato sauce from local artisan producer
Aromatics. Aromatics produces a range of condiment sauces, cooking sauces, mushroom products, including their famous Wine Barrel Smoked Mushrooms, and other preserves. Aromatics are available at the Hastings Farmers’ Market and various outlets throughout Hawke’s Bay and New Zealand – check their website for a stockist near you.

Serves 4

2 tbsp vegetable oil
500g pork sausages
500g potatoes, scrubbed and cut into 1 cm cubes
4 thin leeks, sliced
4 red capsicums, diced
1 bunch spinach, stems removed
¼-½ cup tomato sauce of your choice (optional)

1              Heat a large frying pan (skillet) with lid over a medium heat. Add oil and swirl to coat base of pan and heat for 30 seconds longer. Add sausages, cover and cook for 4-5 minutes each side or until just cooked. Remove and set aside. When cool enough to handle, cut into thick slices.

2              Add potatoes to pan and toss to coat with oil. Cover and cook, tossing several times, for 10-15 minutes or until potatoes are cooked and nicely browned.

3              Add leeks, cover and cook, toss occasionally, for 5 minutes longer or until leeks start to soften.

4              Add capsicums and cook, tossing occasionally, for 5 minutes longer.

5              Add spinach, toss to combine, cover and cook, tossing
occasionally, for 5 minutes or until spinach is wilted. Return
sausages to pan, cover and cook for 3-4 minutes longer or until
sausages are heated through and all ingredients are cooked. Drizzle with tomato sauce, if using.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

Other sausage recipes you might like to try:

Sausages with Beef & Mustard Spiked Onions

Sausages with Beef & Mustard Spiked Onions

Toulouse Sausage, Kale & Bean Stew

Toulouse Sausage, Kale & Bean Stew

South African Sausage with Warm Potato Salad

South African Sausage with Warm Potato Salad

 

North African Meat Casserole

North African Meat Casserole 002aFirstly, sorry for not posting for a couple of days – had a bit of a problem with our internet connection, hopefully all is now resolved.

This easy North African inspired meat casserole uses the spice paste from that region, harissa, to give the casserole a great spicy flavour with a hit of heat.

Local Hawke’s Bay growers of chillies and capsicums Orcona make a wonderfully fresh and fragrant harissa which I have used in this dish.

Juniper berries with their clean, refreshing hints of pine, resin and gin add an interesting flavour to the casserole.  They are often used in game dishes with their main use as the essential flavouring for gin which dates back to at least the 17th century.

Here in Hawke’s Bay I can usually find juniper berries at the Bin Inn or Indian food stores. Look for them where more unusual and bulk spices are sold.

I was given some lovely diced wild venison and used it for this casserole but any slow cooking meat cut would be suitable – beef or lamb would make an equally tasty dish. If using lamb the cooking will not be as long.

North African Meat Stew

This is another of my one dish meals – simply serve as is or accompany with a salad of mixed leaves or a steamed green vegetable.

Serves 4-6

500g venison stew meat or beef or lamb
salt and freshly ground black pepper
2 tbsp olive oil
1 large (about 200g) onion, chopped
3 sticks celery, chopped
5 cloves garlic, roughly chopped
2 tsp Orcona Harissa paste
1 tsp crushed juniper berries
2 cups beef stock
2 tbsp tomato paste
4 bay leaves
2 green capsicums, coarsely chopped
500g small potatoes, halved or quartered, depending on size
coriander leaves, to garnish (optional)

1              Preheat oven to 150°C. Season meat with salt.

2              Heat oil in an ovenproof dish over a high heat. Brown meat in batches – once brown remove and set aside.

3              Reduce heat to medium add onion, celery and garlic to pan and cook, stirring, for 4-5 minutes or until onion starts to soften. Stir in harissa and juniper berries and cook, stirring, for 1-2 minutes. Stir in stock, tomato paste and bay leaves and bring to simmering.

4              Return meat to the pan. Transfer to oven and cook, stirring occasionally, for 2 hours.

5              Add potatoes and capsicums, return to oven and cook for 1 hour longer or until meat is very tender and potatoes are cooked.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

Lamb Braised with Mushrooms & Red Capsicums

Lamb with Mushrooms 001bLovely lamb shoulder chops on special again, so of course I had to buy them!

Red capsicums are still available at the markets at a good price, so I had a bag of those in the fridge and I had stopped by Te Mata
Mushrooms
the other day and had some of their lovely medium sized Portabellos. So as these three ingredients sat on the bench in front me I thought “yum, an easy lamb braise that will showcase those ingredients nicely”.

As there are lots of great flavours just in the ingredients themselves I decided not to add any spices, just some stock, wine and a little
tomato paste and let everything else speak for itself and we weren’t disappointed.

Lamb Braised with Mushrooms & Red Capsicums

Serves 4

1-2 lamb shoulder chops per serve
salt and freshly ground black pepper
2 tbsp olive oil
2 medium (about 150g each) red capsicums, sliced
1 large (about 200g) onion, sliced
200g sliced mushrooms
4 cloves garlic, thinly sliced
1 cup chicken stock
¼ cup white wine
2 tsp tomato paste
parsley leaves, to garnish (optional)

1              Season lamb with salt. Heat oil in a 28 cm skillet which has deep sides and a lid over a high heat, add oil, then lamb and cook to brown – do this in batches if necessary. Remove lamb and set aside.
2              Add capsicums and onions to pan, cover and cook, over
medium heat for 8-10 minutes or until vegetables start to soften. Add mushrooms and garlic and cook for 5 minutes longer.
3              Stir in stock, wine and tomato paste and bring to simmering. Return lamb to pan, cover and simmer for 45 minutes or until lamb is tender.
4              Remove lamb, set aside and keep warm. Bring vegetable
mixture in the pan to the boil and boil to reduce to make a syrupy sauce. Season to taste with salt and freshly ground black pepper.
Return lamb to the pan, cover and cook for 5 minutes longer to heat through. Scatter with parsley leaves, if desired.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[subscribe2]

Other recipes using lamb shoulder chops you might like to try:

Braised Lamb & Chickpeas with Preserved Lemon

Braised Lamb & Chickpeas with Preserved Lemon

Braised Lamb with Eggplant & Tomatoes

Braised Lamb with Eggplant & Tomatoes