Lamb Chops With Rhubarb Sauce

• 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

1. Cook the potatoes in boiling salted water for about 15 mins, add the broccoli and cook for about 5 mins more.
2. 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.
3. 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.

potatoes, broccoli, butter, shallot, rhubarb, orange juice, water, brown sugar, ground ginger, oregano, lamb chops, olive oil, nutmeg

Taken from recipes-plus.com/api/v2.0/recipes/17468 (may not work)