30 ml (2 tbsp) oil
8 lamb chops
5 ml (1 tsp) ground cinnamon
juice of 2 oranges
salt and pepper
150 ml (1/4 pt) yoghurt
1 egg yolk
8 lamb chops
5 ml (1 tsp) ground cinnamon
juice of 2 oranges
salt and pepper
150 ml (1/4 pt) yoghurt
1 egg yolk
method
1. Heat the oil, add the chops and brown them.
2. Remove them to a flameproof oven dish.
3. Add the cinnamon to the pan and stir it around.
4. Add the orange juice and bring it to the boil, scraping the sediment from the bottom of the pan.
5. Pour the juice over the lamb, season well, cover and bake at 180°C (350°F) Gas 4 for 1 hour.
6. Mix the yoghurt with the egg yolk.
7. Take the chops from the dish and keep them warm.
8. Add the yoghurt mixture to the pan and warm it through on a gentle heat.
9. Return the chops to the sauce and serve immediately.
2. Remove them to a flameproof oven dish.
3. Add the cinnamon to the pan and stir it around.
4. Add the orange juice and bring it to the boil, scraping the sediment from the bottom of the pan.
5. Pour the juice over the lamb, season well, cover and bake at 180°C (350°F) Gas 4 for 1 hour.
6. Mix the yoghurt with the egg yolk.
7. Take the chops from the dish and keep them warm.
8. Add the yoghurt mixture to the pan and warm it through on a gentle heat.
9. Return the chops to the sauce and serve immediately.
serving amount
serves 4
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