Let the juice bubble and reduce until sticky. Remove the chops to a plate to rest, then squeeze the juice from all three oranges into the pan. Sprinkle them into the pan with the thyme sprigs, and toss it all together for just 30 seconds to get the flavours going. Meanwhile, use a speed-peeler to peel strips of zest from one orange. Gently turn the chops on to their sides, to cook for two minutes on each side, or until golden, but still pink in the middle. Trim and add the whole baby carrots (halving any larger ones) and the unpeeled garlic cloves alongside, turning the carrots regularly. Leave for five minutes to render and crisp up. 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. JAMIE OLIVER’S STICKY LAMB CHOPS Ingredients:Ħ lamb chops, French-trimmed (600g total).
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