Sunshine Lamb Chops
Bring a burst of Mediterranean sunshine to your table with these vibrant and zesty Sunshine Lamb Chops! Perfectly marinated in a citrusy blend of fresh orange juice, orange zest, and tangy lemon juice, these chops are infused with earthy rosemary, thyme, and a hint of honey sweetness for a perfect balance of flavors. A touch of garlic and optional red pepper flakes add depth and a gentle kick, while grilling creates a smoky char that complements the juicy, tender meat. This quick and elegant dish is ideal for entertaining or a special weeknight meal, ready in just 30 minutes of cooking and preparation time (plus marination). Serve these grilled lamb chops drizzled with a luscious, simmered citrus marinade sauce and garnish with fresh herbs for a restaurant-quality presentation. Perfect for those seeking a flavorful twist on classic lamb chops, this recipe is sure to delight your taste buds and is an absolute must-try for fans of bright and bold flavors.
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Recipe Information
Ingredients
- 8 pieces lamb chops
- 3 tablespoons olive oil
- 1 cup fresh orange juice
- 1 orange zest of an orange
- 2 tablespoons fresh lemon juice
- 2 teaspoons fresh rosemary
- 1 teaspoon fresh thyme leaves
- 3 cloves garlic cloves, minced
- 1 tablespoon honey
- 1 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 1 teaspoon crushed red pepper flakes (optional)
Instructions
In a large mixing bowl, whisk together the olive oil, orange juice, orange zest, lemon juice, rosemary, thyme, minced garlic, honey, black pepper, salt, and optional red pepper flakes to create the marinade.
Place the lamb chops in a shallow dish or zip-top bag, and pour the marinade over them. Ensure the lamb chops are evenly coated, then cover (or zip the bag) and refrigerate for at least 1 hour, preferably 4 hours for the best flavor.
When ready to cook, preheat your grill or stovetop grill pan to medium-high heat. Lightly oil the grates or the pan to prevent sticking.
Remove the lamb chops from the marinade, letting any excess drip off. Reserve the marinade for later use.
Grill the lamb chops for 3-4 minutes per side for medium-rare, or adjust the cooking time based on your preferred level of doneness. Use a meat thermometer if needed; the internal temperature should reach 145°F (63°C) for medium-rare.
While the lamb chops are cooking, pour the reserved marinade into a small saucepan and bring it to a boil. Reduce heat and simmer for 3-4 minutes, allowing it to thicken slightly into a sauce.
Remove the lamb chops from the grill and let them rest for 5 minutes. Serve drizzled with the warmed marinade sauce and a garnish of fresh rosemary or orange zest, if desired.
Nutrition Facts
Calories |
3523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 285.7 g | 366% | |
| Saturated Fat | 122.4 g | 612% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 993 mg | 331% | |
| Sodium | 1462 mg | 64% | |
| Total Carbohydrate | 3.9 g | 1% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 0.8 g | ||
| Protein | 231.5 g | 463% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 233 mg | 18% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 3193 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
