Orange & Ginger Lamb Chops

Orange & Ginger Lamb Chops

By The Weekly  ,

November 14, 2016

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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.

  • Prep: 15 mins
  • Cook: 1 hr 15 mins
  • Yields: 4 Servings


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


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

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