Difference between revisions of "Chump chops with ginger and orange"
From Cookipedia
Line 33: | Line 33: | ||
{{RecipeMethod | {{RecipeMethod | ||
| Using a tiny dash of the [[Oil|oil]] in a large [[Frying pan|frying pan]] on a high heat, [[Brown|brown]] and seal the chops | | Using a tiny dash of the [[Oil|oil]] in a large [[Frying pan|frying pan]] on a high heat, [[Brown|brown]] and seal the chops | ||
− | | Reduce the heat and [[Sautee| | + | | Reduce the heat and [[Sautee|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 | + | | In a separate pan, at the same time, heat the remains of the [[Oil|oil]] and saute the [[Onions|onions]] and [[Garlic|garlic]] until the onions are translucent, about 6 minutes |
| Stif in the [[Fresh ginger|fresh ginger]], [[Ginger powder|ginger powder]] and [[Flour|flour]] and cook for another minute or so | | Stif in the [[Fresh ginger|fresh ginger]], [[Ginger powder|ginger powder]] and [[Flour|flour]] and cook for another minute or so | ||
| Take the pan off the heat and gradually add the [[Stock|stock]], stirring all the while. Return to the heat and bring to the [[Boil|boil]]. Keep stirring! | | Take the pan off the heat and gradually add the [[Stock|stock]], stirring all the while. Return to the heat and bring to the [[Boil|boil]]. Keep stirring! |
Revision as of 14:52, 21 July 2014
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.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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
Method
- 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
- Stif 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.
Serving suggestions
Serve with plain couscous cooked in lamb stock mixed with chopped green beans.