Tuesday, March 11, 2008

Charred Orange Lamb Chops & Roasted vegetables

Had predicted a busy few days, so pre-planned this meal and marinated my chops on the weekend. So it was easy enough to throw in the veg and spend the roasting time finishing up little "to-dos".

Charred Orange Lamb Chops & Roasted vegetables
2 Lamb chops
Worchestire Sauce
Rosemary & Thyme
Juice from one orange
Freshly ground pepper
3 cloves garlic - smashed
Olive oil
Salt to taste

Baked veggies:
Mixed herbs
Evaporated milk - 3 tbsp
1 onion - sliced thickly
1/2 carrot - sliced thickly
2 potatoes - leave skin on and slice thickly
salt & pepper

Throw chops and all the ingredients (except veggies) in a bowl/ziplock bag and leave to marinate for a few hours or overnight. Line baking tray with aluminium foil. Quickly toss onion, carrot and potatoes in butter, herbs, salt & pepper. Arrange the onions and carrot slices to create a sort of rack. Place marinated lamb chops on top of the slices and spoon a bit of the marinade on top. Arrange potatoes around, cover with a sheet of foil. Bake for 30-40 minutes in oven at 180-200c. If you like the top slightly charred, remove top foil 10minutes before end of cooking time and spoon remainder of marinade sauce on top of chops. Arrange chops and vegetables on plate and while still hot, drizzle evaporated milk over vegetables.

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