Each week we gather as a team to share a meal, and explore new wines. This beautiful dish was prepared by our Chef Simon Kalis at a staff lunch recently and was so delicious we had to share it. It is a hearty, homely meal perfect as we head into these colder months.
1kg Lamb forequarter chops
500g Foraged Slippery Jack Mushrooms
500g Tomato Passata
1 Brown Onion
3 cloves of Garlic
2 Tbs smoked Paprika
1 Tbs Olive Oil
1 Tbs Dijon Mustard
1 Tbs Brown Sugar
Salt to taste
Half a bottle of William J Shiraz
Serve ideally with Polenta or Gnocchi, though packet pasta works too
Heat the oil in a heavy based pot, add broken down forequarter chops (with bones) and cook out till well browned. Remove from pot leaving in the rendered lamb fat and sweat the chopped onion, garlic and brown Sugar till caramelised then add the sliced Mushrooms. Add the Lamb back into the pot then add the Paprika and Mustard and cook out for 2 minutes, then deglaze with the Shiraz reducing it by half then add the Passata and enough water to just cover the Meat etc. Add a tsp of Salt and a good grinding of black Pepper at this point, simmer for 2 hours. Once cooked out and lamb is tender check for seasoning and finish with freshly shredded Parsley.