We are searching data for your request:
Forums and discussions:
Manuals and reference books:
Data from registers:
Upon completion, a link will appear to access the found materials.
Sticky lamb chops
With a sticky orange glaze
With a sticky orange glaze
Serves 2
Cooks In15 minutes
DifficultyNot too tricky
Nutrition per serving
Calories 571 29%
Fat 36.2g 52%
Saturates 14.7g 74%
Sugars 32.1g 36%
Salt 0.8g 13%
Protein 26.5g 53%
Carbs 36.7g 14%
Fibre 8.5g -
Of an adult's reference intake
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)
Recipe From
5 Ingredients – Quick & Easy Food
By Jamie Oliver
Method
- Score the fat of the lamb chops, season them with sea salt and black pepper, then line them up, like a rack, and sit them together fat edges down in a large shallow casserole pan on a medium-high heat. Leave for 5 minutes to render and crisp up.
- Trim and add the whole baby carrots (halving any larger ones) and the unpeeled garlic cloves alongside, turning the carrots regularly.
- Gently turn the chops on to their sides, to cook for 2 minutes on each side, or until golden, but still pink in the middle.
- Meanwhile, use a speed-peeler to peel strips of zest from 1 orange. Sprinkle them into the pan with the thyme sprigs, and toss it all together for just 30 seconds to get the flavours going.
- Remove the chops to a plate to rest, then squeeze the juice from all 3 oranges into the pan. Let the juice bubble and reduce until sticky, quickly toss the lamb back in with its resting juices, then hey presto, time to dish up.
