Preparation Time : 15 mins
Cooking Time : 1 hour
Serves : 4
Cook's Tip :

Try crystallized pineapple as a change from the candied peel. Prepare the chops, cover with foil and keep cool for up to 24 hours before cooking as in recipe.

Ingredients :
  • 4 New Lamb Chump Chops
  • 1 tablespoon (15ml) Sunflower Oil
  • 1 tablespoon each Freshly Chopped Mint and Rosemary
  • 1 Clove Garlic, crushed
  • 1 tablespoon (15ml) Grated Root Ginger
  • 1 ounces (25g) Candied Peel
  • 3 tablespoons (45ml) light Soy Sauce
  • 2 tablespoons (30ml) Clear Honey
Directons :

Heat the oil in a frying pan and brown the chops; transfer to a shallow ovenproof dish. Heat the oven to 350°F/180°C/Gas mark 4. Mix the mint, rosemary, garlic, ginger and candied peel together and scatter over the chops. In the frying pan, blend together the soy sauce and honey with any residue in the pan and spoon over the meat. Cover the dish with foil, then bake for 45 minutes. Remove the foil, return to the oven, and cook for a further 15 minutes until brown. Serve with noodles and green salad.