Australian Lamb Marsala With Braised Winter Squash

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Add broth and turn heat to low. Cover and simmer for 10-12 minutes, or until tender.

6. 6

   Serve lamb marsala over the braised squash.

* Per serving · 4 servings · Values may vary.

No additional tips available.