Orange marinating lamb chops 225x300   Orange Glazed Lamp Chops

Orange-marinating lamb chops

Inspired by another post by a good friend, Dinner Party: summer rolls, snails, smoked trout, shrimp, lamb loin chops and potatoes, and driven by a budget that cannot use generous amounts of Grand Marnier, I decided to try my own orange glazed lamb chops.

This marinade was easy.

2 medium/large lamb chops
2 tbsp olive oil
a handful of fresh rosemary
1 tbsp hot sesame oil (this will vary depending on your taste buds. It packs a punch)
2 cloves garlic
1/2 cup chopped leek
salt
pepper
juice from a 1/2 orange (save the other half for the cooking stage)

marinating lamb chops 300x225   Orange Glazed Lamp Chops

marinating lamb chops

Combine all of the ingredients in a covered shallow dish. Evenly distribute the ingredients on the meat and shake the container. Re-rub-shake every 15-20 minutes for about an hour.

After about an hour, your meat is probably room temperature, and ready for the frying pan. I’m still learning lamb, but I think my method is working. I turned my burner on high. No oil was needed in the pan because I used it in the marinade.

I seared each chop for about one minute on each side. Then I turned the burner down to medium and cooked them for 5-7 minutes on each side. For the last turn, squeeze the juice from the other half of the orange. “They” say you should let the meat sit for five minutes before you cut into it. Again, I’m new with lamb, but the meal was phenomenal. See for yourself 😉

orange marinated lamb with roasted veggies 300x225   Orange Glazed Lamp Chops

orange-marinated lamb with roasted veggies

 

 

{August 4, 2011} {Tags: , , , }