Rosemary-Blood Orange Lamb Chops with Charred Blood Oranges

(from castro15’s recipe box)

Categories: Beef

Ingredients

  • 2 blood oranges
  • 6 garlic cloves, finely chopped
  • 1/2 tsp kosher salt
  • 3 tbsp. olive oil
  • 1 tbsp. finely chopped fresh rosemary, plus 6 sprigs
  • 8 lamb loin chops, trimmed

Directions

  1. Zest oranges. Cut the 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 tbsp. of the paste and spread the rest over the lamb. Let stand at room temp for 30 minutes or refrigerate for up to 2 hours.

  2. Position rack in upper third of oven; preheat broiler.

  3. Place 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 cooked through, 13-15 minutes for medium-rare.

  4. Spoon the reserved paste over the lamb chops. Cut the oranges into wedges and serve with the lamb for squeezing.

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