Feeling Wintry

Take your cue from nature for this subtly opulent table setting where tangy citrus stands out amongst earthy tones

GLAZED ORANGE LAMB CHOPS & ROASTED VEGE SALAD

SERVES 4

INGREDIENTS

Mixed veges for roasting eg beetroot, carrot, parsnip, kūmara, potatoes, red onion

1 whole bulb garlic plus

8 unpeeled cloves Olive oil, for cooking

1 tsp brown sugar Sea salt

½ bunch rosemary sprigs

6 lamb chops (600g in total)

200g baby heritage carrots in mixed colours

3 oranges

3-4 sprigs thyme

TO SERVE

Leafy greens, gorgonzola, toasted pecans

1 Preheat oven to 180°C. Prepare the vegetables for roasting, cutting bigger ones into pieces. Place in roasting dish with whole garlic bulb, drizzle with oil and sprinkle with sugar and a little sea salt. Cook for 40-50 minutes; halfway through, add the rosemary.