Nici Wickes: Slow-cooked Lamb with Lemons and Capers

Shoulder chops make for an economical lamb meal and by slow cooking them you get tender, succulent meat every time and the lemons and capers provide a great foil for any fattiness in the lamb.   Serves 4     Ingredients   4-6 lamb shoulder chops   ½ cup white wine   ½ cup stock or water   1 tsp dried oregano   ½ tsp season salt and grind of pepper   1 lemon, skin on, thinly sliced   1 bunch baby carrots, washed   6-8 garlic cloves   2 tbsps. capers     Method  Preheat oven to 170C.   Lay the chops flat in a roasting dish. Add wine and stock (or water).   Season with oregano, salt and pepper, then scatter over lemons slices and garlic cloves. Add carrots in one corner of the dish.   Cover tightly with foil and bake for one and half hours.   Remove the foil, scatter over capers and cook for a further 20-30 minutes, uncovered, until the lamb is nicely browned and falling from the bones.   Before serving, tilt the dish and skim the fat, leaving only the cooking juices to drizzle over meat.   Serve the lamb with either mashed potatoes or pumpkin and/or boiled peas.     Nici’s Note:   I like to cook fatty meat dishes ahead of time, then cool it down and skim the excess layer of solidified fat off before reheating and eating – it’s a little bit healthier and less heavy this way.    LISTEN ABOVE See omnystudio.com/listener for privacy information.