It’s nice to break up the monotony of beef and chicken or pork as a third protein option. Lamb is one of the exquisite meats bursting with flavor that pairs well with other earthy herbs and spices. Once of the easiest flavor palates in my opinion comes from the Mediterranean. This recipe combines the sweet and zestiness of orange with the robust flavors of balsamic vinegar to bring you some of the best lamb chops you have ever eaten.
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
Directions
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.
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.
Recipe source: Kim Sunee-Cooking Light
Photo source: Grandbaby Cakes
