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
15mins
Cook Time
75mins
Difficulty Level
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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.

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
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

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