Pretoria - August 2020

Sticky lamb chops
(Serves 2)
You’ll need:
6 lamb chops, French-trimmed (600g total); 200g baby rainbow carrots; 8 cloves garlic; 3 oranges; ½ a bunch of fresh
thyme (15g)
Method:
Score fat of the lamb chops, season with sea salt and black pepper, then line them up, like a rack, and sit them
together fat edges down in a large shallow casserole pan on medium-high heat.
Leave for five minutes to render and crisp up. Trim and add the baby carrots (halving any larger ones) and the
unpeeled garlic cloves alongside, turning the carrots regularly.
Gently turn the chops onto their sides, to cook for two minutes on each side, or until golden but still pink in the
middle. Meanwhile, use a vegetable peeler to peel strips of zest from one orange. Sprinkle them into the pan with
the thyme sprigs, and toss together for just 30 seconds to get the flavours going. Remove 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, quickly toss the lamb chops back in with their resting juices, then hey
presto, time to dish up.
August 20 Get It Magazine 31