Another of my mother-in laws recipes that gets a lot of compliments.
People tend to think ‘oh won’t the vinegar taste really strong?’ The vinegar adds a nice flavour that is not over powering and it goes really well with lamb forequarters or lamb cutlets.
- 6 lamb forequarter chops or 10-12 lamb cutlets
- Oil for cooking
- 3 garlic cloves crushed
- 1 Tsp dried oregano
- parsley and rosemary optional
- 1 cup of water
- 3/4 cup of white vinegar (see notes below)
- Sea salt
- Add oil to a large frypan covering the whole base.
- Add the garlic, oregano and if you like add parsley and rosemary.
- Heat a little then brown the forequarters or lamb cutlets adding sea salt to each side as each side browns turn over.
- Add 1 cup of water to the pan. Cover the pan and let the liquid reduce for about 20min approx on a medium low heat you can turn the lamb over once. If you feel it needs more time let the water reduce more.
- After all water has reduced add the 3/4 cup of white vinegar and let it reduce for about 5-10 stirring.
- Lamb should be tender when poked with a fork with nice natural juices left at the bottom of pan.
- Vinegar for some, may think it's not paleo try to find a white wine vinegar with no additives/sugars you could also use tho I have not tried it on this recipe, Apple cider vinegar and home made red wine vinegar tho I also haven't used it for this recipe.