Orange & Ginger Lamb Chops

Tangy orange give that slight zesty contrast to bring out the flavour of the tender lamb chops. Rejoice with the family with this one-pan wonder.

Yield: 4 Servings
Prep Time: 15 mins
Cook Time: 75 mins
Difficulty Level: 1/5

Ingredients

• 2 tbsp olive oil
• 1kg forequarter chops, trimmed, and seasoned
• 500g pumpkin, peeled, seeds removed, 3cm cubes
• 250g pickling onions, peeled, quartered (see tip)
• 75g ginger, peeled, thinly sliced
• ⅔ cup water
• 2 oranges, 1 juiced, 1 sliced
• 2 tbsp brown sugar
• 40g butter, chopped
• Half baguette, to serve

Steps

01. Preheat oven to moderate 180°C

02. In a flameproof baking dish, heat half oil on high. Fry chops, 2 minutes each side until well browned. Remove and set aside.

03. In 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.

04. In 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.

05. Bake, 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