This one’s straight from the back blocks of Northern Hawkes Bay
A great winter warmer, and something that’s sure to keep any good kiwi bloke content
[serves 4-6] Marinating time: 2 hours Cooking time: 2 hours
- 12 Lamb shoulder chops (trim the fat)
- 1 tbsp. olive oil
- Herbs & Spices (1 tsp each)
- mustard powder
- curry powder
- mixed herbs
- salt & pepper (to taste)
- 250ml (1 cup) red wine – optional
- 2 tbsp. vinegar
- 2 tbsp. brown sugar
- 4 tbsp. plain flour (sifted)
- 1/4 cup tomato paste
- 1 cup warm water
- 1 large white onion (sliced)
- 1 cup fresh coriander (stir through before serving)
Step one: Trim the fat (viscera fat) from the chops. Season with salt & pepper and layer on the bottom of a oven dish, suitable to hold the liquid. A large deep meat tray does the job just fine.
Step two: In a fry pan, on the stovetop, heat the oil and add the herbs & spice mix. Cook on a medium heat for 2-3 minutes, be sure to keep an eye on this so they don’t burn, and then add the red wine. Stir in the vinegar, brown sugar, tomato paste and warm water. Finally add the sifted flour and mix well to combine.
Step three: Pour the mixture from the fry pan over the chops, top with finely sliced onion, and marinate for 2 hours (or as desired) before baking at 160oC for a further 2 hours.
To serve, top with fresh coriander and place the chops (and juice) on a bed of creamy mashed potato. Don’t forget the greens, accompany with a generous serving of minted peas.
image: Shearers chops served on polenta with chilli and fresh mint