Grilled Orange-Rosemary Lamb Chops
serves 2-4
The flavor of orange is an unusual twist on your basic lamb chop, but goes wonderfully with the piney and fragrant fresh rosemary. Garlic, honey, and bay leaves round out the tanginess with sweet and pungent tones.
2 tablespoons chopped fresh rosemary
4 tablespoons fresh orange juice
1 orange, zested
2 tablespoons fresh lemon juice
1/2 cup olive oil
4 tablespoons honey
2 cloves garlic, minced
5 bay leaves
vegetable oil (for the grill)
4 lamb chops
salt and pepper
prep: 15 minutes
total: 2 hours 30 minutes
large bowl
whisk
plastic wrap
grill (gas or charcoal)
grill brush
tongs
1. In a large bowl, whisk together the rosemary, orange juice, zest, lemon juice, olive oil, honey, garlic and bay leaves. Submerge the chops in the marinade, cover with plastic wrap and refrigerate for 2-6 hours.
2. Half an hour or so before you're ready to start cooking, get the grill going. If using a gas grill, preheat one side to high and one side to low. If using a charcoal grill, start a two-zone fire. Clean the grill with a grill brush. Oil the grill by holding a folded wad of paper towel with tongs, dipping it in vegetable oil, and brushing the oil (sparingly -- it's flammable) onto the grill grate.
3. Take the chops out of the marinade and season on both sides with salt and pepper. Put the chops on the high-heat side of the grill and leave them alone to brown well on the first side, 3-5 minutes. (Exactly how long will depend on the temperature of your grill.) Turn the chops and brown the other side, another 3-5 minutes or so.
4. Check the internal temperature of the chops. They're ready to come off the grill when they reach an internal temperature of 135F for medium-rare.
5. If the chops are not yet done, move them to the low-heat side of the grill and close the grill. Check the temperature early and often. When they're done, remove the chops to a clean plate and let them rest 5 minutes, loosely covered with foil, before serving.
2. Half an hour or so before you're ready to start cooking, get the grill going. If using a gas grill, preheat one side to high and one side to low. If using a charcoal grill, start a two-zone fire. Clean the grill with a grill brush. Oil the grill by holding a folded wad of paper towel with tongs, dipping it in vegetable oil, and brushing the oil (sparingly -- it's flammable) onto the grill grate.
3. Take the chops out of the marinade and season on both sides with salt and pepper. Put the chops on the high-heat side of the grill and leave them alone to brown well on the first side, 3-5 minutes. (Exactly how long will depend on the temperature of your grill.) Turn the chops and brown the other side, another 3-5 minutes or so.
4. Check the internal temperature of the chops. They're ready to come off the grill when they reach an internal temperature of 135F for medium-rare.
5. If the chops are not yet done, move them to the low-heat side of the grill and close the grill. Check the temperature early and often. When they're done, remove the chops to a clean plate and let them rest 5 minutes, loosely covered with foil, before serving.
1
