Australian Lamb Marsala with Braised Winter Squash

Very fresh and worth to try!

10 minutes Prep: 20 minutes Cook: 30 minutes

245 calories per serving view nutrition facts

Be the first to add a photo of this recipe!


Australian lamb
8	x	lamb shoulder chops	Australian
1	cup	flour, all-purpose
1	tablespoon	olive oil
1	tablespoon	butter
1 1/2	cups	marsala wine
1/2	cup	chicken broth
1	cup	mushrooms	sliced
1	x	salt and black pepper	to taste

Braised squash
2	tablespoons	olive oil
1	each	shallot	chopped
3	cups	winter squash	or pumpkin, diced into ½ inch pieces
1/3	cup	chicken broth	water or wine

Trim the chops, season to taste and dredge in flour.

Heat oil and butter in a large frying pan and add chops.

Cook for 2-3 minutes on medium high heat or until chops are well browned.

Pour in wine, broth and mushrooms.

Reduce heat and slow braise, covered for 20-30 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 3-4 minutes, or until golden brown.

Add broth and turn heat to low.

Cover and simmer for 10-12 minutes, or until tender.

Serve lamb marsala over the braised squash.

Serving Size 112g

Amount per Serving

Calories 245 49% of calories from fat