Lamb Chops With Rhubarb Sauce - cooking recipe

Ingredients

2 lbs new potatoes, washed
2 lbs broccoli, cut into florets
2 tbsp butter
1 None shallot, finely diced
3/4 lb rhubarb, cut into 1 inch pieces
4 tbsp orange juice
4 tbsp water
2 tsp brown sugar
1 tsp ground ginger
1 tsp dried oregano
8 None lamb chops
2 tbsp olive oil
1/2 tsp freshly grated nutmeg

Preparation

Cook the potatoes in boiling salted water for about 15 mins, add the broccoli and cook for about 5 mins more.
To make the rhubarb sauce, heat 1 tbsp butter in a frying pan and fry the shallots over medium heat for 4 mins, then add the rhubarb and fry for 2 more mins. De-glaze the pan with orange juice and 4 tbsp water, bring to a boil, then add the brown sugar, ginger and oregano and simmer for about 5 mins.
Season the lamb with salt and pepper, then fry in a large frying pan with the oil for about 8 mins, turning to brown evenly. In a second pan, heat 1 tbsp butter and saute the broccoli for 3 mins, seasoning with nutmeg and salt. To serve, arrange the lamb, potatoes and broccoli on plates and pour the rhubarb sauce on top.