Baked ham with spiced oranges
The key to this delicious ham is its glaze of maple syrup and orange juice. Make sure to ask your butcher whether the ham needs overnight soaking before cooking
Lamb chops with green olive and orange salsa
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 50g Nocellera olivespitted and roughly torn
- 2 orangeszested then peeled and roughly chopped into small pieces
- 1 shallotfinely sliced
- 1 small handful of flat-leaf parsleyroughly chopped
- 2 sprigs of rosemary1 very finely chopped, 1 left whole
- 2 tbsp extra virgin olive oil
- 1 tbsp sherry vinegar
- 550g rack of lamb chops
- 1 tbsp vegetable oil
- 1 knob of butter
- 3 garlic clovesbashed
Nutrition: per serving
- kcal631
- fat42.9g
- saturates12.1g
- carbs12.3g
- sugars10.2g
- fibre4.2g
- protein46.8g
- salt1.2g
Method
step 1
Start by mixing the relish so it can sit and the flavours can mingle. Mix together the olives, orange zest and pieces, shallot, parsley, the chopped rosemary, olive oil and sherry vinegar. Season and set aside.
step 2
Heat the oven to 190C/170C fan/gas 5. Heat a cast iron pan over a high heat until very hot, with some wisps of smoke coming off the pan. Drizzle the lamb with the vegetable oil and season well with salt. Put the lamb rack fat-side down into the pan, cooking for 6-8 mins, turning to a new side every 2 mins, until golden and charred all over.
step 3
Add the knob of butter, whole rosemary sprig and garlic cloves, and baste the lamb briefly, before putting in the oven for 18-20 mins for medium-rare.
step 4
Remove from the oven and allow to rest for at least 10 mins before slicing into individual chops and dressing with the salsa.
