Best Orange Lamb Chops Recipes

SUNNY'S GRILLED LAMB CHOPS WITH A "NO COOK" ORANGE CHUTNEY

Steps:

• For the chops: In a bowl, mix together the chili powder, salt, pepper, hot sauce and orange zest. Rub the mixture on all sides of the lamb chops. Place on a plate or baking sheet in a single layer and drizzle with some of the olive oil. Flip the chops and drizzle some on the other side. Rest at room temperature for 2 hours.
• Heat a grill to medium high. Place the chops over direct heat and grill just 1 to 2 minutes on one side. Flip, grilling just 1 to 2 minutes on the other side. Remove to a clean baking sheet and cover with aluminum foil.
• For the chutney: Place the orange sections in a large bowl. Squeeze the juice from the remaining membranes and flesh into a separate medium bowl. Add the marmalade, parsley, Worcestershire, hot sauce and scallion to the juice. Taste and season the sauce with a pinch of salt and a few grinds of black pepper. Pour over the orange sections in the large bowl and gently toss to coat. Serve over the rested lamb chops.

GRILLED BABY LAMB CHOPS WITH ORANGE-MINT YOGURT SAUCE

Steps:

• Stir all the sauce ingredients together and refrigerate for at least 30 minutes before serving (the sauce can be made a few hours in advance, covered, and kept refrigerated).
• Heat your grill to high.
• Brush the chops on both sides with olive oil and season with salt and pepper. Grill until lightly charred and crusty, 3 minutes.
• Turn the chops over, reduce the heat to medium or move to a cooler part of the grill, and grill until just cooked through, 2-3 minutes more.
• At the same time, grill the orange halves cut side down until heated through and lightly charred, 3 to 5 minutes. Remove and cut each half in half.
• Serve the chops immediately, garnishing each plate with yogurt sauce, an orange quarter and fresh mint. Squeeze the oranges over the chops before eating.

ROASTED LAMB CHOPS WITH ORANGE, GARLIC AND ROSEMARY PESTO RUB

Steps:

• Preheat oven to 375 degrees F. Combine the garlic, orange zest, rosemary, salt, pepper and olive oil in a small bowl, and stir until combined. Rub the lamb with the garlic mixture, gently pressing it into the meat. Place the lamb, meat side up, on a rimmed baking sheet. Allow to sit at room temperature for 30 to 45 minutes. (This is a good time to start the creme fraiche potatoes.) Roast lamb in the center of the oven ‑- 15 to 20 minutes for rare (the internal temperature on a meat thermometer will read 125 degrees F), 20 to 30 minutes for medium rare (135 degrees F), 25 to 35 minutes for medium (145 degrees F).
• Cover the surface of the platter with rosemary. Slice the rack into chops at the table, and serve.

ORANGE LAMB CHOPS

Steps:

• In a small pan, sauté sliced mushrooms in 1 teaspoon of butter, until mushroom juices evaporate; then set aside (if using canned mushrooms, omit this step).
• Trim excess fat from chops.
• Combine orange peel, juice and thyme; spoon mixture over chops.
• Let chops marinate for 1 hour at room temperature (or about 3 hours in refrigerator), turn chops once or twice.
• Remove chops from marinade, and reserve.
• Brown chops on both sides in hot shortening; season with salt and pepper.
• Add reserved orange mixture and mushrooms.
• Cover pan and simmer for 40 minutes.
• Uncover pan and simmer about 5 minutes longer.

GRILLED BABY LAMB CHOPS WITH BLOOD ORANGE SAUCE, TOASTED PINENUTS AND CORIANDER POTATOES

Steps:

• Place all ingredients in a medium saucepan and cook until reduced to a sauce consistency. Strain and whisk in cold butter. Season with salt and pepper to taste.
• Parboil potatoes, cool and quarter. Heat oil in a large saute pan over medium heat. Add potatoes and saute until lightly golden. Add garlic and spices and cook for 3-4 minutes. Season with salt and pepper to taste. Add cilantro.
• Heat a large grill pan. Brush lamb chops with olive oil and season with salt and pepper to taste. Grill on each side for 2-3 minutes. Serve 3 per person, drizzle with blood orange sauce, toasted pinenuts and serve with potatoes.

GRILLED BABY LAMB CHOPS WITH ORANGE-MINT YOGURT SAUCE

Steps:

• Heat grill to high. Brush chops with oil on both sides and season with salt and pepper. Grill the chops for 2 to 3 minutes on each side or until cooked to a medium-rare doneness. Brush the orange halves with oil and season with salt and pepper. Grill oranges, cut side down, until golden brown. Remove oranges from the grill and cut each half into quarters. Place bowl of yogurt sauce in the center of a platter and arrange chops around it with the orange quarters. Garnish with chopped mint.
• 8 ounces yogurt
• 1/4 cup freshly squeezed orange juice
• 2 teaspoons finely grated orange zest
• 4 cloves garlic, finely chopped
• 2 tablespoons finely chopped fresh mint leaves
• Salt and freshly ground pepper
• Place the yogurt in a medium strainer lined with cheesecloth and place over a bowl. Refrigerate for at least 8 hours or overnight. Alternatively, buy thick Greek yogurt, which does not need to be drained. Scrape the drained yogurt into a clean bowl and discard the liquid that has drained. Stir in the remaining ingredients and refrigerate for 30 minutes before serving.

GRILLED BABY LAMB CHOPS WITH BLOOD ORANGE SAUCE

Steps:

• Blood Orange Sauce: Place all ingredients for the sauce in a medium saucepan and cook until reduced to a sauce consistency.
• Strain, and whisk in cold butter.
• Season with salt and pepper to taste.
• Lamb Chops: Heat a large grill pan.
• Brush lamb chops with olive oil and season with salt and pepper.
• Grill on each side for 2 to 3 minutes.
• Serve 3 per person, drizzle with blood orange sauce and top with toasted pine nuts.
• Delicious when served with the recipe I posted here for Bobby Flay's Coriander Potatoes.
• Enjoy!

LAMB CHOPS WITH CAPER ORANGE GARLIC CRUST

Steps:

• Stir together capers, zest, garlic, and 1 tablespoon oil in a small bowl. Pat chops dry and season with salt. Arrange chops on a plate and spread about 2 teaspoons of caper mixture on top of each chop, pressing lightly to help adhere.
• Heat remaining tablespoon oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook chops, coated sides down, 6 minutes. Turn chops over with tongs and cook about 10 minutes more for medium-rare. Transfer chops, coated sides up, to a clean plate and let stand 5 minutes.

BROILED LAMB CHOPS WITH A MINT-ORANGE LIQUEUR SAUCE AND WHITE ASPARAGUS

Steps:

• For the sauce: In saute pan add the orange liqueur. Pour the alcohol into the pan and carefully ignite with a match or click lighter. Return the pan to the stove top over medium-high heat and gently swirl to reduce the flames. Add the mint and beef stock and reduce by half. Finish the sauce with the butter and season with salt and pepper. Hold warm. For the lamb: Preheat the oven to broil.
• Sprinkle the lamb with salt, pepper and rosemary. Broil the lamb 2 minutes per side for medium-rare. Remove and let rest 5 minutes under foil .
• While the lamb is resting, start the asparagus: Heat a saute pan over medium-high heat. Add the butter, olive oil and asparagus and saute until the asparagus is al dente, about 7 minutes. Season with salt and pepper.
• To serve, place 2 to 3 lamb chops per plate, drizzle with the sauce and garnish with the asparagus.

GRILLED AUSTRALIAN LAMB LOIN CHOPS WITH ORANGE-MINT GREMOLATA RE

Steps:

• Place the lamb in a flat glass or ceramic dish. Combine orange juice with the olive oil and pour over the lamb, turning chops to coat well in mixture. Season to taste with salt and pepper, cover with plastic, and marinate for 20-30 minutes, turning the chops occasionally during that time.
• To make the gremolata, combine chopped orange zest, mint and garlic in a small bowl and set aside.
• Preheat grill to medium. Pat the lamb dry and grill for about 4 minutes on each side or until cooked as preferred. For medium-rare, the chops should register 130°F on a meat thermometer or be plump and springy when pressed.
• While the lamb is cooking, steam the beans for 1 minute or until tender-crisp. Drain the water and add the olive oil and sliced almonds. Season to taste and shake the pan gently until heated through.
• Serve the lamb with the beans, and spoon the orange-mint gremolata over all or on the side.

MANDARIN ORANGE ORIENTAL SAUCE LAMB CHOPS WITH RED PEPPER PASTA RECIPE - (4.8/5)

Steps:

• Drain the can of mandarin oranges reserving the liquid for use (will yield about 1 cup of liquid). Put oranges in a bowl & set aside. Drain the 4 individual cups (will yield about 1 cup) of oranges. Put oranges from cups in another bowl. Marinade/Sauce preparation: Put 8 green onions on a hot grill (350-400 degrees) and char about 3-5 minutes. Put the onions and drained oranges from the can on cutting board and finely chop/mince. (Can put in food processor for about 2 minutes.) Put chopped mixture in a bowl and add 2 tablespoons of canola oil, ½ tsp salt and ½ tsp pepper and blend. Lamb Chop Preparation: Use 1 tsp salt and 1 tsp pepper to coat both sides of the lamb chops. Put chops in a shallow pie plate. Remove ¼ cup of the onion/orange mixture and coat the lamb chops. Let them marinade as you finish making the sauce. Making Sauce: Put ½ cup oil in a saucepan over burner on medium high. Add garlic, ½ tsp salt, 1 tsp pepper, and sauté about 2 minutes. Add remaining onion/orange chopped mixture, marmalade jam, ½ tsp Korean sweet and spicy sauce, and let it come to a boil for about 7-10 minutes. Reduce heat to low and simmer about 15-20 minutes to thicken the sauce. Stir occasionally. Meanwhile, make the garnish and grill the lamb chops. Making Garnish: Put the drained oranges from the 4 individual cups in a skillet coated with cooking spray. Sauté on a medium high burner about 4-5 minutes. Remove from heat. Chiffonade slice the remaining green onions and add to the oranges. Remove from blaze. Set aside for plating. Grilling Lamb Chops: Coat grill with cooking spray. Heat to 400 to 450 degrees. Cook lamb chops about 3-4 minutes per side. Remove to a plate and let rest about 5 minutes. Noodles: Prepare noodles according to package directions. Drain and toss in about ½+ cup of the warm thickened sauce and 1 tbl (taste to see if more is needed for spiciness) of the Korean sweet & spicy sauce. Serve & watch your guests experience nirvana!

MUSTARD AND ORANGE LAMB CHOPS

Steps:

• Trim excess fat from lamb chops.
• Mix orange zest, garlic and thyme into a paste.
• Add mustard, brown sugar and olive oil, mix together.
• Preheat grill.
• Brush about half of the mixture onto each side of the chops and grill for about 2 minutes per side.
• Turn and brush he other half of the mixture onto the chops.
• Continue until done, season with salt and pepper and serve.

SUNNY'S GRILLED LAMB CHOPS WITH A "NO COOK" ORANGE CHUTNEY

Steps:

• For the chops: In a bowl, mix together the chili powder, salt, pepper, hot sauce and orange zest. Rub the mixture on all sides of the lamb chops. Place on a plate or baking sheet in a single layer and drizzle with some of the olive oil. Flip the chops and drizzle some on the other side. Rest at room temperature for 2 hours.
• Heat a grill to medium high. Place the chops over direct heat and grill just 1 to 2 minutes on one side. Flip, grilling just 1 to 2 minutes on the other side. Remove to a clean baking sheet and cover with aluminum foil.
• For the chutney: Place the orange sections in a large bowl. Squeeze the juice from the remaining membranes and flesh into a separate medium bowl. Add the marmalade, parsley, Worcestershire, hot sauce and scallion to the juice. Taste and season the sauce with a pinch of salt and a few grinds of black pepper. Pour over the orange sections in the large bowl and gently toss to coat. Serve over the rested lamb chops.