We only made the lemon tarragon aioli, not the orange gremolata. Don't really think we needed it - the aioli was perfect on its own!
Grilled Lamb Chops With Lemon-Tarragon Aïoli and Orange Gremolata
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.
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Stand: 20 Minutes
- 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
- Lemon-Tarragon AÃ¯oli
- Orange Gremolata
- 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.
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