How to make orange-glazed lamb chops
The truth about assembling a winning rack of lamb? You don't need a lengthy list of fancy ingredients or elaborate techniques. All you have to do is to let the produce speak for itself, with a little help from the right seasoning. Below, try out Jamie Oliver's salivating rendition of sticky orange-glazed lamb chops, taken from his cookbook, 5 Ingredients Quick & Easy Food. Think spot-on flavour coupled with the delicious add-ons of baby heritage carrots — this emergency dish is certainly one that will impress even the toughest critics.
Orange-glazed lamb chops: Here's what you need
6 Lamb Chops, French-trimmed (600g)
200g Mixed-Colour Baby Heritage Carrots
8 Cloves Garlic
15g Fresh Thyme
Orange-glazed lamb chops: How to make it
1. Score the fat of the lamb chops, and season them with sea salt and black pepper.
2. Line them up together with their fat edges down in a large shallow casserole pan on a medium-high heat. Leave for 5 minutes to render and crisp up.
3. Trim and add the whole baby carrots (halving any larger ones) and the unpeeled garlic cloves alongside, while flipping the carrots regularly.
4. Gently turn the chops onto their sides, to cook for 2 minutes on each side, or until it's golden but still pink in the middle.
5. Meanwhile use a speed peeler to peel strips of zest from one orange. Sprinkle them in the pan with the thyme sprigs and toss it all together for just 30 seconds to get the flavours going.
6. Remove the chops to a plate to rest, then squeeze the juice from all three oranges into the pan. Let the juice bubble and reduce until sticky, then quickly toss the lamb back in with its resting juices before serving.