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Australian Lamb Marsala with Braised Winter Squash


Very fresh and worth to try!













Low Cholesterol, Trans-fat Free, Low Sodium


Australian lamb
8 x lamb shoulder chops
1 cup all-purpose flour
1 tablespoon olive oil
1 tablespoon butter
1 ½ cups marsala wine
½ cup chicken broth
1 cup mushrooms
1 x salt and black pepper
to taste
Braised squash
2 tablespoons olive oil
1 each shallots
3 cups winter squash
or pumpkin, diced into ½ inch pieces
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 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 112g (4.0 oz)
Amount per Serving
Calories 24549% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 94mg 4%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 4%
Sugars g
Protein 10g
Vitamin A 2% Vitamin C 1%
Calcium 1% Iron 10%
* based on a 2,000 calorie diet How is this calculated?


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