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.
- 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
Preheat oven to moderate 180°C
In a flameproof baking dish, heat half oil on high. Fry chops, 2 minutes each side until well browned. Remove and set aside.
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.
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.
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