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Lamb & Apple Cider Braise


  • 6-8 Quality Mark lamb shoulder chops, well-trimmed
  • 2 leeks, trimmed and sliced
  • 6-8 cloves garlic, crushed, peeled and sliced
  • 2 cups apple cider
  • 12-14 prunes
  • 2 apples, peeled and thickly sliced
  • 1 tsp dried or 1 Tbsp chopped fresh oregano
  • 1 tsp dried or 1 Tbsp chopped fresh oregano
  • ½ tsp ground black pepper
  • Pinch of sugar (optional)
  • Wine Match - Brancott Estate Merlot 750ml


In a casserole dish brown the lamb chops well in a dash of oil. Set aside. Add some more oil to the dish and lightly brown the leeks and garlic. Stir in the cider and simmer until reduced by half. Return the lamb to the casserole dish, scatter over the prunes, apple slices and oregano and cover. Simmer on top of the stove for 1 hour or until the meat is tender. Alternatively bake at 160ºC for 1-1½ hours. Season with pepper and a pinch of sugar if you find the cider too acidic. Garnish with extra fresh-picked oregano leaves. Delicious with baked or mashed pumpkin.

meal ingredients qty price
Butchery Lamb Chops Plain Shoulder $12.00 kg was $17.59
Fresh Produce Leeks $1.99 ea
Gourmet Garden Garlic Paste $5.99 ea
Monteiths Cider Crushed Apple 330ml unavailable
Fresh Produce Apples Granny Smith $3.99 kg
Fresh Produce Oregano Living Plant $2.99 ea
Homebrand Pepper Black Ground $1.79 ea
pantry qty price
Homebrand Prunes Pitted $3.09 ea
Mrs Rogers Eco Pack Herbs Ground Oregano $2.49 ea
Homebrand White Sugar $2.99 ea
wine qty price
Brancott Estate Merlot $15.00 ea