Orange and Ginger Marinated Lamb Chops with Roasted Vegetables

Main courseServes 4

# In a small bowl mix all the marinade ingredients together. Place the lamb in a large shallow bowl, spoon over the marinade to coat. # Cover and marinate in the refrigerator for 2 hours or overnight, turning once. # Preheat the oven to Gas mark 6, 200°C, 400°F. # Place the potato wedges and carrots in a roasting tin, sprinkle over the dried herbs, seasoning and olive oil. Toss gently. # Roast for 15-20 minutes. Remove the tin from the oven, add the lamb and reserve the marinade. # Return to the oven and roast for 35-40 minutes, turning once. # Meanwhile, pour the reserved marinade into a small pan and bring to the boil, reduce the heat and simmer for a further 2-3 minutes. # Drizzle the sauce over the chops and serve immediately with the roasted vegetables. # Serve with a crisp green salad.


* 8 lean lamb chops or cutlets

For the Orange and Ginger Marinade:

* Grated zest and juice of 1 orange
* 30ml/2tbsp Worcestershire sauce
* 10ml/2tsp light brown sugar
* 2.5cm/1inch piece fresh root ginger, peeled and finely chopped
* 1 garlic clove, peeled and finely chopped
* Salt and freshly milled black pepper
* 4 medium baking potatoes cut into small wedges
* 2 large carrots, peeled and cut into chunks
* 15ml/1tbsp dried mixed herbs
* 30ml/2tbsp olive oil