Lamb Braised with Red Capicum, Onion and Garlic

10:38 pm on 18 September 2006

Lamb shoulder chops are often regarded as second-best to cutlets and loin chops, but they are ideal for this type of recipe, in which they are cooked slowly and are richly flavoured with red capsicums, onions and garlic. This recipe was inspired by a Spanish recipe that used chicken rather than lamb. You can also cook this dish in a covered pan over low heat on top of the stove instead of in the oven.

(Serves 2)


  • 4 lamb shoulder chops
  • salt and pepper
  • 2 tablespoons olive oil
  • 1 large onion, peeled and sliced
  • 2 large cloves garlic, peeled and sliced
  • 1 large red capsicum, halved, seeded and sliced
  • a few sprigs thyme
  • 1 bay leaf
  • splash of sherry, vermouth or wine


Preheat oven to 140°C. Trim excess fat and bones from chops and sprinkle on both sides with salt and pepper. Heat the olive oil in an enameled cast iron casserole, or heavy frying pan. Add the chops and brown on both sides. Pile the chops up on one side of the pan and add the onion, garlic, capsicum and herbs. Turn the vegetables in the hot oil in the pan, sprinkle with salt, and then add the splash of sherry, vermouth or wine. Re-arrange everything so that the vegetables are under, around and on top of the lamb. Place a piece of foil closely over the lamb and vegetables and cover with a lid. Put in the oven and cook for about an hour to an hour and a quarter until the lamb is tender.

Suggested Wines to Go With Today's Recipe

Merlot/Cabernet Blend

Lime Rock Merlot/Cabernet Franc 2004

Framingham Marlborough Merlot/Malbec 2003

Wyndham Estate 1828 Cabernet/Shiraz 2005

Montana Merlot Cabernet Sauvignon 2005

Taylors Jaraman Cabernet Sauvignon 2003

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