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Orange-Balsamic Lamb Chops

Photo: Jennifer Causey Styling: Claire Spollen

Yield

Serves 4 (serving size: 2 lamb chops)

A simple citrus marinade plus a quick sear yields significantly more flavor than you might think. Of course, a finishing balsamic drizzle is always welcome.

Ingredients

  • 4 teaspoons olive oil, divided
  • 2 teaspoons grated orange rind
  • 1 tablespoon fresh orange juice
  • 8 (4-ounce) lamb rib chops, trimmed
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Cooking spray
  • 3 tablespoons balsamic vinegar

Nutrition Information

  • calories 226
  • fat 12.1 g
  • satfat 4.6 g
  • monofat 5.4 g
  • polyfat 0.6 g
  • protein 25 g
  • carbohydrate 2 g
  • fiber 0.0 g
  • cholesterol 81 mg
  • iron 2 mg
  • sodium 582 mg
  • calcium 17 mg
  • sugars 2 g
  • Est. Added Sugars 1 g

How to Make It

  1. Combine 1 tablespoon olive oil, rind, and juice in a large zip-top plastic bag. Add lamb to bag; turn to coat well. Let stand at room temperature for 10 minutes. Remove lamb from bag; sprinkle evenly with salt and pepper.

    Photo: Lee Harrelson
  2. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Add lamb to pan; cook 2 minutes on each side or until desired degree of doneness.

  3. Place vinegar in a small skillet over medium-high heat; bring to a boil. Cook 3 minutes or until vinegar is syrupy. Drizzle vinegar and remaining 1 teaspoon oil over lamb.