Name: Lamb chops with anchovies, chilli and cavolo nero
Cook time: 420 min
Total time: 420 min
Yield: 6
Ingredients: 1.5 kilogram lamb shoulder chops; 2 tablespoon plain flour; 1/3 cup (80ml) olive oil; 4 clove garlic, sliced thinly; 8 drained anchovy fillets, chopped finely; 2 fresh long red chillies, sliced thinly; 1/2 cup (125ml) dry white wine; 1 1/2 cup (375ml) chicken stock; 100 gram bunch cavolo nero (tuscan cabbage), chopped coarsely; 1/2 cup coarsely chopped fresh flat-leaf parsley

Lamb chops with anchovies, chilli and cavolo nero

Anchovy and chilli add flavour and spice to these delicious lamb chops, served with cavolo nero and smooth mashed potatoes.

Ingredients

1.5 kilogram lamb shoulder chops

2 tablespoon plain flour

1/3 cup (80ml) olive oil

4 clove garlic, sliced thinly

8 drained anchovy fillets, chopped finely

2 fresh long red chillies, sliced thinly

1/2 cup (125ml) dry white wine

1 1/2 cup (375ml) chicken stock

100 gram bunch cavolo nero (tuscan cabbage), chopped coarsely

1/2 cup coarsely chopped fresh flat-leaf parsley

Method

Trim excess fat from lamb. Toss lamb in flour to coat, shake off excess. Reserve excess flour. Heat 1 tablespoon of the oil in large frying pan; cook lamb, in batches, until browned. Transfer to 4.5-litre (18-cup) slow cooker. Sprinkle reserved excess flour over lamb.

Wipe out pan with absorbent paper. Heat remaining oil in same pan; cook garlic, anchovy and chilli, stirring, until anchovies are soft. Add wine; bring to the boil. Boil, uncovered, until liquid is almost evaporated. Add stock; bring to the boil.

Transfer stock mixture to cooker. Cook, covered, on low, 6 hours.

Add cavolo nero; cook, covered, on low, about 30 minutes or until cavolo nero wilts. Season to taste. Stir in parsley.

Cavolo nero is a cabbage originally from Tuscany, Italy. It is available from some supermarkets and greengrocers. If it is unavailable, use silver beet (swiss chard) or spinach. Lamb forequarter chops can be used if you prefer
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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