Braised Lamb Chops with Olives and White Wine

by Leah Halmagyi


  • 8 lamb forequarter chops
  • 2 tsp mustard powder
  • ½ cup plain flour
  • sea salt flakes and freshly-milled black pepper
  • 75g unsalted butter
  • 2 Tbsp extra virgin olive oil
  • 2 brown onion, diced
  • 6 cloves garlic, minced
  • 4 sprigs thyme leaves
  • 2 cups white wine
  • 2 cups mixed olives
  • ½ bunch sage leaves
  • crusty bread, to serve


1 Dust the chops in mustard and flour, then season with salt and pepper. Fry in batches in a large frying pan over a moderate heat in a mixture of the butter and oil, until well-browed, then set aside.
2 Add the onion, garlic and thyme and cook for 2 more minutes. Return the lamb hops, then mix in the white wine and olives then simmer gently until the liquid has evaporated and the lamb is tender. Toss with sage leaves then serve with crusty bread.