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Lamb chops and carrots with orange


Rate this recipe 3/5 (17 Votes)


  • 4 lamb chops
  • 6 large carrots
  • 1 tomato
  • 1 3/4 tbsp butter
  • 1-2 tbsp veal stock,
  • olive oil
  • 1/2 cup orange juice
  • sprig of rosemary
  • salt and pepper


Servings 2
Level of difficulty Easy
Preparation time 15mins
Cooking time 25mins
Cost Average budget


Step 1

Carrot with Orange: Peel carrots, cut into strips. put carrots in a skillet, cover with water, add the orange juice and a knob of butter, salt and pepper. cook until liquid has evaporated cook an additional 2/3 minutes without browning.

Step 2

Tomato confit: Cut the tomatoes into quarters. Drizzle with olive oil, salt, pepper and rosemary. Bake in a hot oven about 10 minutes.

Step 3

Cooking lamb: Coat the lamb chops with olive oil, then cook in a hot pan.

Remove lamb, add a glass of water, veal stock and rosemary to the pan, reduce until liquid is thickened.

Step 4

Dressing the dish: Place carrots in bottom of plate, place the ribs on overlapping carrots, pour sauce over meat and garnish the plate with the quarter-tomato confit! Enjoy!


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  • 2 cups flour
  • 1 cup olive oil
  • 2 tbsp sugar
  • 2 tsp salt
  • 1/4 cup milk
  • Water


  • 1 onion, diced
  • 1 lb ground beef
  • A pinch of salt
  • 1/2 cup water
  • 1 cup tomato sauce


  1. Mix flour, sugar, salt, milk, and water in a pan, and mix until you form a dough.
  2. In a saucepan, heat a splash of olive oil and add the onion. Cook on medium-high until onion has softened.  
  3. Add the ground beef, and add the salt, water, and tomato sauce. When the meat has browned, remove from heat. 
  4. Dust a flat surface with flour, and roll out the dough into a flat sheet. 
  5. Use a ramekin or cup to cut out circles. 
  6. Add a dollop of beef-tomato mixture to the center of each circle. 
  7. Pinch the dough into a little pocket.
  8. Bake in the oven at 350° F for 15 minutes.
  9. Enjoy!

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