Orange and Ginger Marinated Lamb Chops with Roasted Vegetables

Prep Time: 15 mins

Cook Time: 1 hour

Serves: 4 people

Ingredients

  • 8 lean lamb chops or cutlets

  • For the orange and ginger marinade:

  • Grated zest and juice of 1 orange
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons light brown sugar
  • 2.5cm piece fresh root ginger, peeled and finely chopped
  • 1 garlic clove, peeled and finely chopped
  • 4 medium baking potatoes, cut into small wedges
  • 2 large carrots, peeled and cut into chunks
  • 1 tablespoon dried mixed herbs
  • 2 tablespoons 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 200°C,180°C Fan,  Gas Mark 6.
  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.