Alive and Cooking

Apple & Mint Braised Lamb

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1kg lamb rump chops
1 bunch mint
300ml apple juice
6 spring onions sliced
1 carrot sliced
1 tbsp honey
1 tsp Worcestershire sauce
1 apple sliced thin
½ tsp ground cinnamon
½ tsp mixed spice
½ tsp paprika
Juice of ½ a lemon
500g taro
100g butter
Salt & Pepper


1. In a hot fry pan seal the lamb rumps then remove from the pan. Toss in the spring onions, carrots, mint (tied in a bunch), apple juice, honey and Worcestershire sauce. Bring to a boil then simmer for 20 minutes.

2. Place spices in a mixing bowl and combine. Toss the thinly sliced apple in lemon juice then dip into the spice mix and coat fully. Lay the spiced apple slices onto baking paper and into an oven set to 200 degrees for 10-15 minutes or until crisped.

3. Once the pan has simmered for 20 minutes return the lamb to the sauce, pop on a lid and continue simmering for another 10 minutes.

4. Remove the lamb from the sauce and allow to rest. Take the mint leaves out of the sauce and thicken with arrowroot.

5. Serve on mashed taro and top with spiced apple chips, mint garnish and sauce.

Apple & Mint Braised Lamb