1Preheat oven to moderate 180°C
2In a flameproof baking dish, heat half oil on high. Fry chops, 2 minutes each side until well browned. Remove and set aside.
3In same dish, cook pumpkin 3 to 4 minutes, until golden brown all over. Add onion and ginger and cook a further 2-3 minutes, until onion is golden.
4In a jug, combine water, juice and sugar. Return lamb to pan with liquid and bring to boil. Dot with butter and top with orange slices.
5Bake, covered, 1 hour, until meat is tender and vegetables cooked. Serve with baguette.
TIP: Pickling onions are small onions. If unavailable, use normal onions and cut into quarters.
Photo: Rob Shaw/Bauer