6 lamb chump chops
4 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
2 cm piece fresh root ginger, peeled and finely chopped
1 - 2 tsps ground ginger
2 tbsp plain flour (All purpose)
1 lamb stock cube, make up to 600 ml with water
2 large oranges
1/2 cup (50 g) 2 oz ground almonds
1/2 cup (100 g) ready to eat apricots, cut in half
142 ml (1/4 pt) carton single cream
4 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
2 cm piece fresh root ginger, peeled and finely chopped
1 - 2 tsps ground ginger
2 tbsp plain flour (All purpose)
1 lamb stock cube, make up to 600 ml with water
2 large oranges
1/2 cup (50 g) 2 oz ground almonds
1/2 cup (100 g) ready to eat apricots, cut in half
142 ml (1/4 pt) carton single cream
method
1. Heat a large frying pan and seal the chops on both sides. Reduce the temperature and cook slowly until the chops are cooked through approximately 6-8 minutes on each side.
2. In another pan heat the oil and gently cook the onion until softened, add the garlic, fresh ginger, ground ginger and flour and cook for a further minute.
3. Remove the pan from the heat and gradually stir in the stock, then bring to the boil stirring continually.
4. Add the zest of both oranges and the juice of one, as well as the ground almonds and apricots.
5. Reduce the heat and simmer gently for 5 minutes.
6. Very carefully add the cream and allow to heat through for 1 minute but do not let the sauce boil. Segment the remaining orange and stir into the sauce.
7. Serve the sauce with the pan fried lamb chops. This dish can be served with apricot and coriander couscous.
2. In another pan heat the oil and gently cook the onion until softened, add the garlic, fresh ginger, ground ginger and flour and cook for a further minute.
3. Remove the pan from the heat and gradually stir in the stock, then bring to the boil stirring continually.
4. Add the zest of both oranges and the juice of one, as well as the ground almonds and apricots.
5. Reduce the heat and simmer gently for 5 minutes.
6. Very carefully add the cream and allow to heat through for 1 minute but do not let the sauce boil. Segment the remaining orange and stir into the sauce.
7. Serve the sauce with the pan fried lamb chops. This dish can be served with apricot and coriander couscous.
serving amount
serves 6
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