Roast leg of lamb with cheesy baked baby brinjals and roast vegetables

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Lamb, pumpkin and sweet-potato braise

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 40 minutes

Ingredients

4-8 free-range lamb chops (about 800g)
Sunflower oil
Sea salt and coarsely ground black pepper
1 onion, thinly sliced
1-2 sticks celery, thinly sliced
1-2 fat cloves garlic, crushed
500 g ready-prepared chunks sweet-potato
2 cups chicken stock
1 stick cinnamon
A handful of chopped parsley
500 g ready-prepared pumpkin chunks

Method

try{ clicky.init(100600915); }catch(e){}Trim any excess fat from the chops. Cut them into halves or thirds.

Briskly brown in 1 or 2 tablespoons of oil. Remove and season.

Reduce the heat and stir in the onion and celery. Gently cook until softened.

Stir in the garlic. Return the meat to the pot.

Add the vegetables, stock, cinnamon and parsley. Bring to a bubble.

Reduce the heat and simmer, covered, until the meat is very tender, about 30 minutes.

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Roast leg of lamb with cheesy baked baby brinjals and roast vegetables

Griddled tuna with braised shiitake mushrooms

Mushroom hotpot with greens

Game steak with mushroom cream sauce

Enchiladas

Three-bean macaroni bake

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Lamb, pumpkin and sweet-potato braise

Lamb, pumpkin and sweet-potato braise

Ingredients

Method