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

Mandarin Orange Oriental Sauce Lamb Chops with Red Pepper Pasta Recipe - (4.8/5) image

Provided by AllysKitchen

Number Of Ingredients 10

Ingredients

8 petite (very small chops for judges) long bone-in rack of lamb chops (rack of lamb sliced into individual chops by butcher)
12 large green onions with tops, divided
1 can + 4 individual serving cups of DOLE mandarin oranges, divided
1/4 cup + 2 tablespoons canola oil
2 teaspoons sea salt
2 1/2 teaspoons coarse ground pepper
3/4 cup orange marmalade jam
2 tablespoons garlic, chopped
1 1/2 tablespoons Korean sweet & spicy sauce-divided (can substitute similar Asian sauce)
1 package (16 ounce) pasta noodles, those that you can wrap, if you like, around the chop, I used a red pepper infused noodle, your choice on your noodle!

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!