Cranberry-glazed lamb chops
SERVES 4 PREP + COOK TIME
1 HOUR 40 MINUTES
2 tablespoons plain flour
8 (1.5kg) lamb forequarter chops, trim
excess fat
2 tablespoons extra virgin olive oil
2 large (400g) onions, peeled, cut into wedges
4 whole garlic cloves, bruised
¼ cup (80g) whole cranberry sauce
1 tablespoon wholegrain mustard
½ cup (125ml) dry red wine or beef stock green beans, for serving
1 Preheat the oven to 200°C (180°C fan-forced). Place flour on a plate, season with salt and freshly ground pepper and stir to combine. Coat lamb in flour mixture; shake off excess.
2 Heat oil in a large frying pan, cook the lamb, in batches, for 5 minutes on each side or until well browned. Transfer to a large baking dish. Add onions to the pan, cook for 2 minutes or until lightly browned both sides. Add to baking dish with the garlic cloves.
3 Whisk cranberry sauce, mustard, wine and ¾ cup (180ml) water in a large jug until combined. Pour over lamb mixture.
4 Cover baking dish tightly with foil and roast for 1 hour. Remove foil, baste lamb and onions with pan juices and roast, uncovered, for a further 30 minutes or until golden brown.
5 Serve lamb with steamed green beans, if desired.
Suitable to freeze.
from the Test Kitchen
This recipe is perfect to use up that annoying half jar of cranberry sauce leftover from Christmas!
Sweet potato & bacon risotto
SERVES 4 PREP + COOK TIME 1 HOUR
750g sweet potato, peeled,
cut into 1cm pieces
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