Lamb Chops with Rosemary and Orange Syrup

🛒Ingredients (Grocery List)

  • 1 cup fresh Orange Juice

  • 1 tbsp Olive Oil

  • 8 Lamb Chops, at room temperature

  • Sea Salt

  • Ground Black Pepper

  • 1 1/2 tbsp Rosemary leaves

  • 1 tbsp unsalted Butter, cut into 4 pieces, chilled

  • Fleur de Sel (Salt)

  • Herb sprigs for garnish

🍴Serves: 4 to 6

⏰Prep Time: 10 min

⏱️Cook Time: 22 min


🥣Instructions

1. Place the Orange juice in a medium heavy-bottomed saucepan over medium heat. Bring to a lively simmer and reduce until the juice is thickened by about two-thirds, about 10 minutes. Check the juice frequently to be sure it doesn’t burn. When the juice has reduced, remove the pan from the heat.

2. Place the Olive Oil in a large heavy-bottomed skillet over medium heat. When the Oil is hot but not smoking, add the Lamb Chops and sear them on each side, 3 to 4 minutes per side, seasoning each side with Salt and Pepper. This cooking time for the Lamb is short and results in very pink Lamb. If you prefer your Lamb less rare, simply cook the chops longer on each side.

3. Coarsely chop the Rosemary. When the Lamb Chops are golden, add the Rosemary to the pan, stir, and continue to cook for 3 to 4 minutes. Remove the pan from the heat.

4. Return the Orange syrup to a gentle boil over medium heat and whisk in the Butter, one piece at a time, swirling the pan as you whisk, until the sauce is velvety.

5. To serve, place the Lamb chops on warmed dinner plates and surround with a drizzle of Orange syrup. Season with Fleur de Sel and garnish with Herb sprigs. Serve immediately.