Australian Lamb Marsala with Braised Winter Squash
Submitted by JBCPR
Lamb Marsala: shoulder chops dredged, browned, and slow-braised in Marsala wine with mushrooms until fork-tender, then served over golden braised winter squash. A rich, cozy autumn twist on chicken marsala.
YIELD
4 servingsPREP
20 minCOOK
30 minREADY
10 minMarsala isn’t just for chicken. Here, meaty Australian lamb shoulder chops get the same treatment, browned hard then slow-braised in sweet Marsala wine with mushrooms until the meat turns fork-tender and the sauce goes glossy and deep.
The flour dredge does double work: it helps the chops brown into a savory crust, and it thickens the braising liquid into a proper sauce as everything simmers.
Shoulder chops are the right call for this. They’re a tougher, well-marbled cut that rewards a low, slow braise, melting into something rich and spoon-tender.
Underneath waits a bed of braised winter squash, cooked down with shallot until golden and soft. Its gentle sweetness soaks up the Marsala sauce and balances the richness of the lamb. Cozy, autumnal, and built for a chilly night.
Chef Tips
- Brown the chops hard before braising. That deep crust is where most of the sauce’s flavor comes from.
- Don’t crowd the pan. Sear in batches if needed so the chops brown rather than steam, then braise them together.
- Reduce the sauce after the lamb is tender. Pulling the chops out lets you simmer the liquid down to a glossy, clinging consistency.
- Brown the squash before adding broth so it caramelizes and holds its shape instead of turning to mush.
Variations
- Use lamb leg steaks or even bone-in chicken thighs if shoulder chops aren’t available.
- Swap butternut for the winter squash, or finish the squash with a little sage and butter.
Ingredients
Directions
Trim the chops, season to taste and dredge in flour.
Heat oil and butter in a large frying pan and add chops.
Cook for 2 to 3 minutes on medium high heat or until chops are well browned.
Pour in wine, broth and mushrooms.
Reduce heat and slow braise, covered for 20 to 30 minutes, or until lamb is tender.
You may need 2 pans for this, or sear in batches then stack in a larger pan for braising, rotating chops during cooking.
Remove meat from pan, cover with foil. Continue to simmer sauce on a higher heat until thickened to desired consistency.
Return lamb to pan with the sauce and heat through, spooning sauce over chops.
While lamb is braising, cook the squash.
Heat olive oil in a separate, non-stick pan and add shallot.
Cook for 1 minute, add squash, and stir for additional 3 to 4 minutes, or until golden brown.
Add broth and turn heat to low.
Cover and simmer for 10 to 12 minutes, or until tender.
Serve lamb marsala over the braised squash.
Comments
Originally saw this recipe from the Australian Lamb Board, and it called for braising the squash at the same time as the Lamb and in the same pan. This adds so much flavor to the squash.