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Prep Time:35 minsAdditional Time:40 minsTotal Time:1 hr 15 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:35 minsAdditional Time:40 minsTotal Time:1 hr 15 minsServings:4Yield:4 servings
Prep Time:35 mins
Prep Time:
35 mins
Additional Time:40 mins
Additional Time:
40 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2blood oranges6clovesgarlic, finely chopped½teaspoonkosher salt3tablespoonsextra-virgin olive oil1tablespoonfinely chopped fresh rosemary, plus 6 sprigs8lamb loin chops (1 1/2-inch-thick, 1 1/2-1 3/4 pounds total), trimmed
Cook Mode(Keep screen awake)
Ingredients
2blood oranges
6clovesgarlic, finely chopped
½teaspoonkosher salt
3tablespoonsextra-virgin olive oil
1tablespoonfinely chopped fresh rosemary, plus 6 sprigs
8lamb loin chops (1 1/2-inch-thick, 1 1/2-1 3/4 pounds total), trimmed
DirectionsZest oranges. Cut them in half and set aside. Mash garlic and salt into a paste with a fork or the side of a chef’s knife. Transfer to a small bowl and stir in the zest, oil and chopped rosemary. Arrange rosemary sprigs on a plate and place lamb chops on top. Reserve 2 tablespoons of the paste and spread the rest over the lamb. Let stand at room temperature for 30 minutes or refrigerate for up to 2 hours.Position rack in upper third of oven; preheat broiler.Place the reserved orange halves on a baking sheet, cut-side up. Scatter the rosemary sprigs among the oranges and place the chops on top, not touching. Broil until the oranges are charred and an instant-read thermometer inserted in the thickest part of a chop registers 140 degrees F for medium-rare, 13 to 15 minutes.Spoon the reserved paste over the lamb chops. Cut the oranges into wedges and serve with the lamb for squeezing.TipsTo make ahead: Refrigerate lamb chops (Step 1) for up to 2 hours.Originally appeared: EatingWell Magazine, January/February 2020
Directions
Zest oranges. Cut them in half and set aside. Mash garlic and salt into a paste with a fork or the side of a chef’s knife. Transfer to a small bowl and stir in the zest, oil and chopped rosemary. Arrange rosemary sprigs on a plate and place lamb chops on top. Reserve 2 tablespoons of the paste and spread the rest over the lamb. Let stand at room temperature for 30 minutes or refrigerate for up to 2 hours.Position rack in upper third of oven; preheat broiler.Place the reserved orange halves on a baking sheet, cut-side up. Scatter the rosemary sprigs among the oranges and place the chops on top, not touching. Broil until the oranges are charred and an instant-read thermometer inserted in the thickest part of a chop registers 140 degrees F for medium-rare, 13 to 15 minutes.Spoon the reserved paste over the lamb chops. Cut the oranges into wedges and serve with the lamb for squeezing.TipsTo make ahead: Refrigerate lamb chops (Step 1) for up to 2 hours.
Zest oranges. Cut them in half and set aside. Mash garlic and salt into a paste with a fork or the side of a chef’s knife. Transfer to a small bowl and stir in the zest, oil and chopped rosemary. Arrange rosemary sprigs on a plate and place lamb chops on top. Reserve 2 tablespoons of the paste and spread the rest over the lamb. Let stand at room temperature for 30 minutes or refrigerate for up to 2 hours.
Position rack in upper third of oven; preheat broiler.
Place the reserved orange halves on a baking sheet, cut-side up. Scatter the rosemary sprigs among the oranges and place the chops on top, not touching. Broil until the oranges are charred and an instant-read thermometer inserted in the thickest part of a chop registers 140 degrees F for medium-rare, 13 to 15 minutes.
Spoon the reserved paste over the lamb chops. Cut the oranges into wedges and serve with the lamb for squeezing.
Tips
To make ahead: Refrigerate lamb chops (Step 1) for up to 2 hours.
Originally appeared: EatingWell Magazine, January/February 2020
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Nutrition Facts(per serving)279Calories17gFat10gCarbs20gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
