These lamb chops turned out to be really really tender and moist; the qualities that almost everyone looks for in a meat dish. It’s always a turn off to eat something that is too hard and too dry. We won’t be able to enjoy the meal because we will be too busy cutting it into bite size pieces that we can chew without breaking our teeth and without destroying our tongues.
Our friends from Cate Can Cook had this to say about this recipe:
Look, this wasn’t my favourite meal – I am not a huge lamb fan – but the men of the house were happy – so was the dog with all those bones!
I totally feel you here, cate 🙂
Ingredients
7 Lamb Chops (I bought Leg chops – but probably those little T bone like loin chops would be best)
1 cup orange marmalade
1/2 cup Tropicana orange juice
2 cloves crushed garlic
3 cm piece of ginger, finely chopped
Instructions
I used the Thermomix – only because it makes life easy – but you just need to combine the ingredients.
Place the garlic and ginger in the TM bowl – process for 5 seconds on speed 7.
Add the orange juice and the marmalade, process for 3 seconds on speed 5.
Place the lamb chops in a baking dish – cover in the marinade. You can bake straight away, or let sit in the marinade for a while.
Preheat oven to 200 degrees.
Peel and cut the pumpkin into large chunks. Peel and cut the potatoes into quarters. Toss in a liberal amount of olive oil and crushed garlic.
Place the vegetables onto a baking tray that has been lined with baking paper.
Bake for 25 minutes, turning at least once.
Add the lamb chops. Bake for an additional 25-30 minutes, or until the vegetables are golden and the meat is cooked.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Serve with green salad.
Thank you Cate Can Cook for this lovely recipe.
