Orange-Balsamic Lamb Chops

Name: Orange-Balsamic Lamb Chops
Yield: Serves 4 (serving size: 2 lamb chops)
Ingredients: 4 teaspoons olive oil, divided; 2 teaspoons grated orange rind; 1 tablespoon fresh orange juice; 8 (4-ounce) lamb rib chops, trimmed; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; Cooking spray; 3 tablespoons balsamic vinegar

2 Ratings
2 Reviews

A simple citrus marinade plus a quick sear yields significantly more flavor than you might think. Of course, a finishing balsamic drizzle is always welcome.

By Kim Sunee

Recipe by Cooking Light May 2016

Gallery

Credit: Jennifer Causey Styling: Claire Spollen

Recipe Summary

Yield:

Serves 4 (serving size: 2 lamb chops)

Nutrition Info

Ingredients

4 teaspoons olive oil, divided
2 teaspoons grated orange rind
1 tablespoon fresh orange juice
8 (4-ounce) lamb rib chops, trimmed
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Cooking spray
3 tablespoons balsamic vinegar

Directions

Step 1
Combine 1 tablespoon olive oil, rind, and juice in a large zip-top plastic bag. Add lamb to bag; turn to coat well. Let stand at room temperature for 10 minutes. Remove lamb from bag; sprinkle evenly with salt and pepper.

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Step 2
Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Add lamb to pan; cook 2 minutes on each side or until desired degree of doneness.
Step 3
Place vinegar in a small skillet over medium-high heat; bring to a boil. Cook 3 minutes or until vinegar is syrupy. Drizzle vinegar and remaining 1 teaspoon oil over lamb.

Nutrition Facts

Per Serving:

226 calories; fat 12.1g; saturated fat 4.6g; mono fat 5.4g; poly fat 0.6g; protein 25g; carbohydrates 2g; cholesterol 81mg; iron 2mg; sodium 582mg; calcium 17mg; sugars 2g; added sugar 1g.

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elisemeena

10/13/2017

So easy, so good. Cooked on cast iron skillet - didn't add more oil on pan as lamb chops are already marinated in olive oil. Literally took 15-20 minutes from start to finish and came out perfectly. Highly recommend you try this now!

daneanp

04/29/2016

Fantastic flavor. I marinated the chops for about 2 hours in the fridge and then 1 hour out before grilling. 10 minutes each side on our Traeger. The glaze made the dish. The lamb turned out so tender. Will definitely add this to our regular rotation and I would serve this at a dinner party in a heartbeat.

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