Prep Time
10 Mins
Cook Time
14 Mins
Stand Time
20 Mins
Yield
Makes 4 servings
Photo: Ralph Anderson; Styling: Lisa Powell Bailey

How to Make It

Step 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.

Step 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.

Step 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.

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