Chump chops with ginger and orange
We bought these chump chops 2 days running from a small family butchers in Walmer, Kent [G M & M Johns]. The first time because they looked so good, and the second time because they tasted so good the first time. With no bone and very little fat, they are indeed a fabulous cut of meat.
- 4 lamb chump chops
- 3 tablespoons olive oil
- 1 small onion, peeled and finely chopped
- 3 cloves garlic, peeled and crushed
- 2 cm piece fresh root ginger, peeled and finely chopped
- 1.5 teaspoons ground ginger
- 1 tablespoon plain flour
- 450 ml lamb stock (stock cube will be ok)
- The zest and juice of a large orange
- (40 g) 1.5 oz ground almonds
- (80 g) dried apricots, chopped
- 142 ml carton single cream
- Using a tiny dash of the oil in a large frying pan on a high heat, brown and seal the chops
- Reduce the heat and saute the chops until cooked. This should take about 7 minutes a side. reserve and keep warm.
- In a separate pan, at the same time, heat the remains of the oil and saute the onions and garlic until the onions are translucent, about 6 minutes
- Stir in the fresh ginger, ginger powder and flour and cook for another minute or so
- Take the pan off the heat and gradually add the stock, stirring all the while. Return to the heat and bring to the boil. Keep stirring!
- Add the ground almonds, apricots and juice and zest of the orange and mix well. Reduce the heat and simmer for 5 minutes.
- Remove from the heat and mix in the cream.
- Arrange the chops on warm serving plates and spoon the sauce over them.
There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.
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