ROASTED HERBED LAMB CHOPS WITH MARMALADE SAUCE

ROASTED HERBED LAMB CHOPS WITH MARMALADE SAUCE image

Categories Lamb

Yield 24

Number Of Ingredients 18

Sauce*
1 cup orange marmalade
3 tablespoons white wine vinegar
2 tablespoons dijon mustard
1 tablespoon minced fresh rosemary
1 teaspoon grated orange peel
Lamb Chops
3 tablespoons minced fresh rosemary
3 tablespoons minced fresh basil
3 cloves garlic -- minced
2 teaspoons grated orange peel
extra-virgin olive oil
3 racks of lamb (8-rib, 1 1/4-pound size) -- well trimmed, frenched
For the sauce: Stir marmalade in small skillet over medium heat until marmalade melts. Strain into small bowl, discarding solids. Return marmalade to skillet. Stir in remaining ingredients. Stir over medium heat until blended and warmed through, about 2 minutes. Season with salt and pepper. (Can be made 2 days ahead. Cover; chill. Rewarm before using.)
For the lamb chops: Mix rosemary, basil, garlic, and orange peel in small bowl. Brush olive oil over lamb; sprinkle with salt and pepper. Divide herb mixture among racks of lamb, spreading all over and pressing to adhere. Cover; chill at least 1 hour and up to 1 day.
Preheat oven to 475 degrees F. Cut each lamb rack into double chops. Stand chops, rounded side up, on rimmed baking sheet. Roast chops until thermometer inserted into center registers 130 degrees F for medium-rare, about 12 minutes. Let stand 10 minutes.
Cut between bones into individual chops. Arrange chops, pink side up, on platter. Serve sauce alongside.
This recipe from CDKitchen for Roasted Herbed Lamb Chops With Orange Marmalade Sauce serves/makes 24

Steps:

For the sauce: Stir marmalade in small skillet over medium heat until marmalade melts. Strain into small bowl, discarding solids. Return marmalade to skillet. Stir in remaining ingredients. Stir over medium heat until blended and warmed through, about 2 minutes. Season with salt and pepper. (Can be made 2 days ahead. Cover; chill. Rewarm before using.) For the lamb chops: Mix rosemary, basil, garlic, and orange peel in small bowl. Brush olive oil over lamb; sprinkle with salt and pepper. Divide herb mixture among racks of lamb, spreading all over and pressing to adhere. Cover; chill at least 1 hour and up to 1 day. Preheat oven to 475 degrees F. Cut each lamb rack into double chops. Stand chops, rounded side up, on rimmed baking sheet. Roast chops until thermometer inserted into center registers 130 degrees F for medium-rare, about 12 minutes. Let stand 10 minutes. Cut between bones into individual chops. Arrange chops, pink side up, on platter. Serve sauce alongside. This recipe from CDKitchen for Roasted Herbed Lamb Chops With Orange Marmalade Sauce serves/makes 24