Lamb Chops with Citrus Pockets
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Serves 4
4 lamb chump chops about 250 g each
2 tabs lemon juice
FILLING
3 spring onions finely chopped
1 stick of celery finely chchopped
1 tabs grated fresh ginger
2 krisp rolls, finely crushed
2 tabs orange juice
2 teasp finely grated orange rind
1 teasp finely chopped fresh parsley
salt & pepper
Simply cut a deep, long pocket into the side of each chop through the skin and fat.
Combine all the filling ingredients togethe and spoon into the lamb pockets.
Cook over a high heat for 15 minutes, turning once. When cooked drizzle with lemon juice
Serves 4
4 lamb chump chops about 250 g each
2 tabs lemon juice
FILLING
3 spring onions finely chopped
1 stick of celery finely chchopped
1 tabs grated fresh ginger
2 krisp rolls, finely crushed
2 tabs orange juice
2 teasp finely grated orange rind
1 teasp finely chopped fresh parsley
salt & pepper
Simply cut a deep, long pocket into the side of each chop through the skin and fat.
Combine all the filling ingredients togethe and spoon into the lamb pockets.
Cook over a high heat for 15 minutes, turning once. When cooked drizzle with lemon juice
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