John Paul Urizar
These sticky, cranberry-glazed lamb chops are the ideal tray bake weeknight dinner winner. Spend 10 minutes getting everything ready and browning the lamb, and then let them braise in the oven for an hour. Done!
Ingredients
Method
Preheat the oven to 200°C (180°C fan-forced). Place flour on a plate, season with salt and freshly ground pepper and stir to combine. Coat lamb in flour mixture; shake off excess.
Heat oil in a large frying pan, cook the lamb, in batches, for 5 minutes on each side or until well browned. Transfer to a large baking dish. Add onions to the pan, cook for 2 minutes or until lightly browned both sides. Add to baking dish with the garlic cloves.
Whisk cranberry sauce, mustard, wine and ¾ cup (180ml) water in a large jug until combined. Pour over lamb mixture.
Cover baking dish tightly with foil and roast for 1 hour. Remove foil, baste lamb and onions with pan juices and roast, uncovered, for a further 30 minutes or until golden brown.
Serve lamb with steamed green beans, if desired.
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