“…no one is born a great cook, one learns by doing.”
Julia Child
This week at the cooking club is potluck with any one of our guest chefs and I had the perfect meal to attach to the site. I was so excited when I spied lamb chops on sale this weekend. I knew they would make a great one-pan dinner for Sunday, and since Mike doesn’t care for them, I split the package up for 3 dinners for one. For the first recipe, I chose Jaime Oliver’s “Sticky Lamb Chops” cooked with carrots as a side, perfect with an arugula salad and a nice glass of Bordeaux wine.
Jamie’s Sticky Lamb Chops Ingredients, slightly adapted
6 lamb chops, French-trimmed (600g in total)
200 g mixed-color baby heritage carrots
8 cloves of garlic
3 oranges
½ a bunch of fresh thyme (15g)
I had lamb choices at the market, rack of lamb, untrimmed long bone in that I would have to French, or what I used trimmed chops
Score the fat of the lamb chops, season them with sea salt and black pepper, then line them up, like a rack, and sit them together with fat edges down in a large shallow casserole pan on medium-high heat. Leave for 5 minutes to render and crisp up.
- Trim and add the whole baby carrots (halving any larger ones) and the unpeeled garlic cloves alongside, turning the carrots regularly.
- Gently turn the chops to their sides, to cook for 2 minutes on each side, or until golden, but still pink in the middle.
- Meanwhile, use a speed-peeler to peel strips of zest from 1 orange. Sprinkle them into the pan with the thyme sprigs, and toss it all together for 30 seconds to get the flavors going.
- Remove the chops to a plate to rest, then squeeze the juice from all 3 oranges into the pan. Let the juice bubble and reduce until sticky, quickly toss the lamb back in with its resting juices, plate, and serve with an arugula salad.
Enjoy and don’t forget the wine…
Link to Jamie’s recipe:
https://www.jamieoliver.com/recipes/lamb-recipes/sticky-lamb-chops/
Cucina Magia 
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