Orange And Ginger Lamb Chops

• 2 tbsp olive oil
• 4 None lamb forequarter chops (around 2 lb)
• 1 lb squash, peeled, seeded, cut into 1 inch pieces
• 10 oz pearl onions, peeled, quartered
• 3/4 cup fresh ginger, peeled, thinly sliced
• 2 None oranges, 1 juiced, 1 sliced
• 2 tbsp brown sugar
• 3 tbsp butter, chopped
• None None crusty bread, to serve

1. Preheat oven to 350u0b0F.
2. Heat 1 tbsp oil in a Dutch oven over high heat. Sear lamb chops for 2 mins per side, until browned. Set aside. Add remaining oil and saute squash for 3-4 mins, until golden brown. Add onions and ginger. Cook for 2-3 mins, until golden. Whisk together 2/3 cup water, orange juice and brown sugar. Return lamb to pan along with liquid. Bring to a boil, add butter and top with sliced orange. Bake, covered, for 1 hour, until meat is tender and vegetables are cooked through.
3. Serve with crusty bread.

olive oil, pearl onions, fresh ginger, oranges, brown sugar, butter, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/27630 (may not work)