Cranberry-glazed lamb chops
SERVES 4 PREP + COOK TIME
1 HOUR 40 MINUTES
2 tablespoons plain flour
8 (1.5kg) lamb forequarter chops, trim
excess fat
2 tablespoons extra virgin olive oil
2 large (400g) onions, peeled, cut into wedges
4 whole garlic cloves, bruised
¼ cup (80g) whole cranberry sauce
1 tablespoon wholegrain mustard
½ cup (125ml) dry red wine or beef stock green beans, for serving
1 Preheat the oven to 200°C (180°C fan-forced). Place flour on a plate, season with salt and freshly ground pepper and stir to combine. Coat lamb in flour mixture; shake off excess.
2 Heat oil in a large frying pan, cook the lamb, in batches, for 5 minutes on each side or until well browned. Transfer to a large baking dish. Add onions to the pan, cook for 2 minutes or until lightly browned both sides. Add to baking dish with the garlic cloves.
3 Whisk cranberry sauce, mustard, wine and ¾ cup (180ml) water in a large jug until combined. Pour over lamb mixture.
4 Cover baking dish tightly with foil and roast for 1 hour. Remove foil, baste lamb and onions with pan juices and roast, uncovered, for a further 30 minutes or until golden brown.
5 Serve lamb with steamed green beans, if desired.
Suitable to freeze.
from the Test Kitchen
This recipe is perfect to use up that annoying half jar of cranberry sauce leftover from Christmas!
Sweet potato & bacon risotto
SERVES 4 PREP + COOK TIME 1 HOUR
750g sweet potato, peeled,
cut into 1cm pieces
This story is from the July 2024 edition of The Australian Women's Weekly.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the July 2024 edition of The Australian Women's Weekly.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
Maggie's kitchen
Maggie Beer's delicious veg patties - perfect for lunch, dinner or a snack - plus a simple nostalgic pudding with fresh passionfruit.
Reclaim your brain
Attention span short? Thoughts foggy? Memory full of gaps? Brigid Moss investigates the latest ways to sharpen your thinking.
The girls from Oz
Melbourne music teacher Judith Curphey challenged the patriarchy when she started Australia's first all-girls choir. Forty years later that bold vision has 6500 members, life-changing programs and a new branch of the sisterhood in Singapore.
One kid can change the world
In 2018, 10-year-old Jack Berne started A Fiver for a Farmer to raise funds for drought relief. He and mum Prue share what happened next.
AFTER THE WAVE
Twenty years ago, the Boxing Day tsunami tore across the Indian Ocean, shredding towns, villages and holiday resorts, and killing hundreds of thousands of people from Indonesia to Africa. Three Australians share their memories of terror, loss and survival with The Weekly.
PATRICIA KARVELAS How childhood tragedy shaped me
Patricia Karvelas hustled hard to chase her dreams, but it wasn't easy. In a deeply personal interview, the ABC host talks about family loss, finding love, battles fought and motherhood.
Ripe for the picking
Buy a kilo or two of fresh Australian apricots because they're at their peak sweetness now and take inspiration from our lush recipe ideas that showcase this divine stone fruit.
Your stars for 2025
The Weekly’s astrologer, Lilith Rocha, reveals what’s in store for your astrological sign in 2025. For your monthly horoscope, turn to page 192.
MEL SCHILLING Cancer made me look at myself differently'
One year on from going public with her bowel cancer diagnosis, Mel Schilling reveals where she's at with her health journey and how it's changed her irrevocably.
Nothing like this Dame Judi
A few weeks before her 90th birthday, the acting legend jumped on a phone call with The Weekly to talk about her extraordinary life – and what’s still to come.
