B has been trying to master lamb for a while now. But it’s hard getting good lamb over here and we’ve always just dreamed (and worried) about it. Saturday however, we were hit by a sudden wave of meats-piration when we saw iS‘s feature on Dempsey and I suddenly recalled Huber’s. The Mount Olympus of butchers here IMHO. We barged in – literally – they had already put up their ‘WE ARE CLOSED’ sign.
Today, B made us some S-P-E-C-T-A-C-U-L-A-R lamb chops.
We adapted the recipe which was taken from a female mag B thumbed during a recent foot reflex session. (Weird combo. I know.) We can no longer recall what it was, so this looks familiar to you, please alert me.
Glazed Lamb Chops
Prep 10 mins :: Cooking Time:: 25 mins :: Serves 2
1 lamb rack (with 8 cutlets)
2 teaspoons honey
3-4 tablespoons orange juice
1/4 teaspoon dried thyme
Salt to taste
1. Preheat oven to 200C. Line a small baking dish with baking paper.
2. Heat a frying pan over high heat. When hot, sear the lamb rack for 2 to 3 mins on all sides without using any oil. Transfer to baking dish.
3. Meanwhile, in a small saucepan, combine honey with juice. Stir over medium fire until blended. Lower fire and cook for 3 mins until thickened slightly. Stir in thyme and season to taste with salt.
4. Brush lamb all over with half the orange glaze. Drizzle with oil.
5. Bake for 15 to 20 minutes, spooning glaze once over the lamb rack. Remove from oven, cover loosely with foil and set aside for 10 mins.
6. Reheat remaining glaze and cut lamb into serving portions.
*For a simple side, arrange some cherry tomatoes around lamb before it goes into the oven and steam some vegetables like peas or carrots.