Orange and Ginger Marinated Lamb Chops with Roasted Vegetables Orange and Ginger Marinated Lamb Chops with Roasted Vegetables

Orange and Ginger Marinated Lamb Chops with Roasted Vegetables

Eat: Serve with a crisp green salad.

prep time
15 mins

cook time
1 hour

serves
4 people

  • Energy

    652kcal

  • Fat

    37.2g

  • Saturates

    15.2g

  • Carbs

    46.7g

  • Sugars

    13.3g

  • Fibre

    5.6g

  • Protein

    33.5g

  • Salt

    1g

Ingredients

  • 8 lean lamb chops or cutlets
  • For the orange and ginger marinade

  • :Grated zest and juice of 1 orange
  • 30ml/2tbsp Worcestershire sauce
  • 10ml/2tsp light brown sugar
  • 2.5cm/1inch piece fresh root ginger, peeled and finely chopped
  • 1 garlic clove, peeled and finely chopped
  • Salt and freshly milled black pepper
  • 4 medium baking potatoes, cut into small wedges
  • 2 large carrots, peeled and cut into chunks
  • 15ml/1tbsp dried mixed herbs
  • 30ml/2tbsp olive oil

Method

  1. In a small bowl mix all the marinade ingredients together. Place the lamb in a large shallow bowl, spoon over the marinade to coat.
  2. Cover and marinate in the refrigerator for 2 hours or overnight, turning once.
  3. Preheat the oven to Gas mark 6, 200°C, 400°F.
  4. Place the potato wedges and carrots in a roasting tin, sprinkle over the dried herbs, seasoning and olive oil. Toss gently.
  5. Roast for 15-20 minutes. Remove the tin from the oven, add the lamb and reserve the marinade.
  6. Return to the oven and roast for 35-40 minutes, turning once.
  7. Meanwhile, pour the reserved marinade into a small pan and bring to the boil, reduce the heat and simmer for a further 2-3 minutes.
  8. Drizzle the sauce over the chops and serve immediately with the roasted vegetables.
  9. Serve with a crisp green salad.