Orange zest and turmeric lamb chops

I love lamb chops. No offence to my vegetarian friends, but I think there is something extremely satisfying about holding a lamb chop with your fingers and biting into it until there is nothing left but a lonely bone. My brothers and I used to have contests to see how fast we could eat them; I lost every single time. Another reason to love chops is that they’re so easy to prepare. Just mix them with your favourite marinade – this is mine – and voilà!

Matt Russell

SERVES 4 AS A STARTER

5 tbsp olive oil
3 garlic cloves, peeled and crushed
finely grated zest of 2 oranges
2 tbsp clear honey
1 tbsp dried mint
1½ tsp ground turmeric
¾ tsp salt
500g lamb chops (4-6)
1 large onion (200g), finely sliced

1. Mix the olive oil, garlic, orange zest, honey, mint, turmeric and salt together in a small bowl.
2. Lay the lamb chops in a flat dish and pour over the marinade to cover. Cover the dish with clingfilm and leave the lamb to marinate in the fridge for 2 hours or overnight.
3. Preheat the oven to 200C/180C fan/gas 6. Spread out the onion slices in a roasting tin and place the lamb chops on top. Roast for 15-20 minutes according to how you like your lamb cooked. Serve immediately.

KITCHEN TIP The recipe can easily be scaled up to provide a main course or to serve a crowd.

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