Saturday, 24 November 2012

Baked Lamb Chops

Finding myself with only chops to cook for dinner, I went looking on the internet for something inspirational that I could do with them. Taste.com is a great resource for recipes, you can just put into their search engine the ingredients you have and it matches you with a recipe. On this day the site suggested Baked Lamb chops with pumpkin. It was so delicious and simple. I just had to share with you.




Ingredients
1 golden nugget pumpkin, cut into wedges, deseeded
olive oil cooking spray
8 lamb loin chops, trimmed
1 cup orange marmalade
1/4 cup orange juice
2cm piece ginger, peeled, finely grated
175g baby green beans, trimmed, steamed

Method
1. Preheat oven to 200C. Line baking tray with baking paper. Place pumpkin wedges onto prepared tray. Spray with oil. Season with salt and pepper. Bake for 15 minutes.
2. Meanwhile, place chops into a large oven proof baking dish. Combine marmalade, orange juice and ginger in a bowl. Season with salt and pepper. Spoon mixture onto chops. Turn to coat. Place chops in the oven under pumpkin. bake for a further 35 minutes or until chops are cooked through and pumpkin is golden and tender. Place chops onto serving plates. Drizzle with pan juices. Serve with pumpkin and beans.

I placed a wire rack over the chops and cooked the pumpkin on the rack so it could absorb the flavours from the meat below.
This is such a simple and tasty recipe. My family loved it.

xToni


Sunday, 4 November 2012

Slow Cooked Leg of Lamb


This is a hearty dish that simply melts in your mouth. A great crowd pleaser that requires no last minute preparation. Instead it can be cooking slowly in the background, oozing sensuous smells, while you enjoy your guests company. 






INGREDIENTS
1 leg of lamb
1/2 litre of red wine
1 litre of tomato juices
1 can of peeled tomatoes
3 onions chopped
4 cloves of garlic crushed
1 tablespoon of fresh chopped rosemary
1 tablespoon of fresh chopped thyme
1/4 of preserved chopped lemon if you have some.
Salt and pepper
1 can of chickpeas
1 can of butter beans 

METHOD
Preheat the oven to 150 degrees celcius. Trim all the fat off the lamb. Put the the lamb into a casserole dish with the red wine, tomato juice, peeled tomatoes, onions, garlic, rosemary, thyme salt and pepper.
Cover and heat in oven for 4 hours. After 4 hours add the chick peas and butter beans. Increase the heat to 200 degrees celcius and cook uncovered for another hour. 
This is great served with cous cous, rice or mashed potatoes. The meat will just fall off the bone. 

Link within

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