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Sticky lamb chops
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Total Time:
15 minutes
15 minutes
Ingredients:
- 6 lamb chops French-trimmed (600g in total)
- 200 g mixed-colour baby heritage carrots
- 8 cloves of garlic
- 3 oranges
- ½ a bunch of fresh thyme (15g)
Instructions:
- Make shallow cuts in the fat of the lamb chops, season with sea salt and black pepper, then arrange them fat-side down in a large casserole pan over medium-high heat and cook for 5 minutes until crisp. Add whole baby carrots and unpeeled garlic cloves to the pan. Turn the carrots occasionally. Flip the chops on their sides and cook each side for 2 minutes until golden and pink inside. Peel strips of zest from 1 orange and add to the pan with thyme sprigs, tossing for 30 seconds. Transfer the chops to a plate to rest. Squeeze juice from 3 oranges into the pan and let it reduce until sticky. Return the lamb to the pan, coat with juices, and serve.
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