Grilled Lamb Chops With Lemon-Tarragon Aïoli and Orange Gremolata

Photo: Ralph Anderson; Styling: Lisa Powell Bailey
At medium-rare, the meat will feel soft and slightly springy when pressed with tongs or your finger. Medium lamb will be slightly firm and springy. Lamb chops cooked beyond medium doneness may be tough and dry. Remember, the meat will continue to cook during the five-minute standing time.

Yield:

Makes 4 servings

Recipe from

Recipe Time

Prep: 10 Minutes
Cook: 14 Minutes
Stand: 20 Minutes

Ingredients

8 (1 1/2- to 2-inch-thick) lamb loin chops (about 2 1/2 lb.)
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 navel orange

Preparation

1. Trim fat from edges of lamb chops to 1/8-inch thickness. Brush both sides of lamb evenly with olive oil. Sprinkle evenly with salt and pepper. Let stand 15 minutes.

2. Grill lamb chops, covered with grill lid, over medium-high heat (350° to 400°) 4 to 5 minutes on each side (medium-rare) or to desired degree of doneness. Transfer lamb chops to a serving platter; cover loosely with aluminum foil, and let stand 5 minutes.

3. Cut orange into 8 wedges. Grill orange wedges, covered with grill lid, over medium-high heat (350° to 400°) 1 to 2 minutes on each side or until grill marks appear. Serve lamb chops with grilled orange wedges, Lemon-Tarragon Aïoli, and Orange Gremolata.

Note:

Jamie Miller, Maple Grove, Minnesota,

April 2007