Lamb and Olive Casserole With Lemon Gremolata

Preparation Time

15 minutes

Cooking Time

120 minutes


Ingredients (serves 4)

8 lamb neck chops (rosettes)

1 large onion, sliced

3/4 cup sweet wine

400g jar basil-flavoured pasta sauce

1/2 cup pitted olives

2 tsp beef stock



Gremolata

1 cup chopped parsley

Finely grated lemon rind

1-2 cloves garlic, crushed



Method

Preheat oven to 180°C. Heat a large heavy-based pan and dry fry lamb chops until browned on both sides.



Transfer them to a casserole dish. Drain excess fat from the pan. Add onion and cook for 3-4 minutes until browned.



Add wine and scrape any bits from the pan. Stir in the sauce, add stock and olives. Simmer for 1 minute. Pour over lamb. Cover and bake for 2 hours or until the lamb is tender.



Meanwhile, to make the gremolata combine all the ingredients and rub them together with your fingertips.



Serve lamb sprinkled with gremolata.  I served this with mashed potatos and salad.