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.
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
3 tablespoons balsamic vinegar
Est. added sugars 1g
How to Make It
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.
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.
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.
Fantastic flavor. I marinated the chops for about 2 hours in the fridge and then 1 hour out before grilling. 10 minutes each side on our Traeger. The glaze made the dish. The lamb turned out so tender. Will definitely add this to our regular rotation and I would serve this at a dinner party in a heartbeat.
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