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Recipe

Orange and ginger lamb chops

Mar 29, 2012 1:00pm
  • 15 mins preparation
  • 1 hr 15 mins cooking
  • Serves 4
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Ingredients

Orange and ginger lamb chops
  • 2 tablespoon olive oil
  • 4 forequarter lamb chops (800g)
  • 400 gram pumpkin, peeled, seeds removed, cut into 2-3cm pieces
  • 280 gram pickling onions, peeled, quartered
  • 80 gram ginger, peeled, thinly sliced
  • 2/3 cup water
  • 2 oranges, 1 juiced, 1 sliced
  • 2 tablespoon brown sugar
  • 40 gram butter, chopped
  • half baguette, to serve

Method

Orange and ginger lamb chops
  • 1
    Preheat oven to 180°C. Heat 1 tablespoon oil in flameproof baking dish on high. Fry chops, 2 minutes each side, until browned. Remove from dish and set aside.
  • 2
    Heat remaining oil in same pan and cook pumpkin 3-4 minutes, until golden brown. Add onion and ginger and cook a further 2-3 minutes, until onion is golden.
  • 3
    In a jug, combine water, juice and sugar. Return lamb to pan with liquid and bring to boil. Dot with butter and top with sliced orange.
  • 4
    Bake, covered, 1 hour, until meat is tender and vegetables are cooked through. Serve with crusty bread.

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