Lamb Loin Chops with Honey Roasted Carrots

COOKING TIME: 32 minutes



  • 8 Lamb Loin Chops from Sutcliffe Meats
  • 1 tsp Oil, eg. Rice Bran
  • Pepper
  • 2 tbsp Worcestershire Sauce
  • 30ml Orange Juice
  • 8 Medium Carrots
  • Baking Paper
  • 2 tbsp Honey
  • 2 tbsp Butter or
  • Extra Virgin Olive Oil
  • 1 tsp Salt
  • 1 tsp Paprika


  1. To prepare the carrots, cut a long strip of baking paper for each carrot, wide enough to roll each carrot like a bon bon.
  2. On each piece of baking paper, drizzle some honey, a teaspoon of butter, a sprinkle of salt and paprika. Place the carrot on the seasoning then roll the paper twisting the ends.
  3. Put all the carrots on a flat top BBQ, fry pan or in an oven. Turn a few times over a 25 to 30 minute period.
  4. Meanwhile, heat a heavy based pan with a splash of oil to a medium heat. Place the lamb loin chops into the pan and cook for 3 to 4 minutes on each side.
  5. Drizzle the worcestershire sauce and orange juice over each of the chops and cook for a further 2 minutes on each side.
  6. Serve the chops with the roasted carrots and drizzle the sauce from the pan.