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Serves 4


2 tbsp. sunflower oil
2 large leeks, thickly sliced
4 sticks celery, thinly sliced
3 cloves elephant garlic, finely crushed
8 small lamb chops
1 tsp. salt
1 tsp. coarsely ground black pepper
1 lb. tomato sauce
2 tbsp. shredless, low sugar marmalade
5 tbsp. red wine


Preheat oven to 350 F (180 C). Put sunflower oil in a pan. Add leeks, celery, and garlic. Fry for 4 minutes until softened. Add lamb chops and fry for 5 minutes until browned on all sides.

Using a food processor, combine salt, black pepper, tomato sauce, marmalade, and red wine. Blend until smooth.

Put lamb chops and vegetables in a deep ovenproof dish. Pour over marmalade sauce. Cover and bake for 1 hour until lamb chops are tender. Serve hot with buttered chunks of rustic bread and a side salad if desired.