Down the beach and I thought I'd post this on lj rather than ripping it out of the magazine.
Honeyed lamb & pumpkin casserole
20g butter
1 large red onion, cut into 8 wedges
3 garlic cloves, crushed
60ml red wine vinegar
2 cinnamon sticks
6 (about 1kg) lamb forequarter chops, excess fat trimmed
900g butternut pumpkin, peeled, deseeded, cut into 3cm pieces
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