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

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.

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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Ratings & Reviews

Meremaid's Review

August 15, 2010
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!