Sticky Lamb Chops by Jamie Oliver
In the midst of this crisis I’ve been making extra effort to support our local stores. These days, I
do most of my produce shopping at smaller shops instead of the supermarket. Far more often than I used to, I go to Turkish shops - which have surprisingly good produce and delicious, much more affordable lamb than I can find at the supermarket. And so I came home with lamb chops - again. The next challenge was to find a recipe. I’d made this one once before, but all my pictures failed. So to share it with you, I had to try again. Not that that was something to be sorry about... :)
6 lamb chops (about 600g in total), french trimmed
200g mixed colour baby carrots (out of season here, so I stuck with orange)
8 cloves garlic, unpeeled
15g thyme (about half a bunch
salt and freshly ground black pepper
1. Score the fat of the lamb chops, and season them with salt and pepper. Then line them up like a rack, so that the fat is stuck together.
2. Stand them upright in a large skillet with some olive oil, fat side bottom up, and heat for 4-5 minutes until the fat is crispy.
3. In the meantime, trim the carrots. If they are large, cut them in half. Together with the unpeeled garlic, add them to the pan, turning frequently.
4. Turn the lamb chops and fry for 2 minutes on each side, until they are lightly browned but the insides are still pink.
5. Meanwhile take a vegetable grater and slice the rind off the orange quickly, adding it to the pan together with the thyme. Sauté for 30 seconds, to let the flavours mix, then remove the lamb chops from the pan and set aside.
6. Juice the oranges and add the juice to the pan. Continue heating until most of the orange juice is evaporated and you are left with a stick mixture.
7. Briefly return the lamb chops to the pan to heat with the rest and mix with the sauce, then serve.