This recipe’s super-easy marinade comes together in minutes! Orange and sage make a fantastic combo, but an unexpected introduction of wine and honey elevates flavor to new heights. Sometimes I’ll throw the whole orange, unpeeled, into the food processor—it adds vibrant color and just the right amount of bitterness.
Generously season lamb chops with salt and pepper. Transfer lamb chops to a large baking dish or a large freezer bag.
In a food processor or blender, combine orange, garlic, sage, wine, olive oil, and honey. Blitz together for 20 seconds, until orange is chunky and garlic is minced.
Pour the marinade over the lamb chops and marinate for 20 minutes at room temperature or up to 24 hours in the refrigerator. If marinating for more than 20 minutes, cover the baking dish tightly with plastic wrap or seal the freezer bag.
Preheat an outdoor grill or indoor grill pan over medium-high heat. Remove the lamb chops from the marinade and wipe off excess. Working in batches if necessary, place them on the grill. Grill the lamb chops for two minutes, until nicely browned. Flip the lamb chops over and cook for another three minutes for medium-rare or three and a half minutes for medium. (If you prefer your lamb cooked medium-well, transfer the lamb chops to an ovenproof dish and cook, uncovered, in a 375 degrees Fahrenheit oven for another three to five minutes. If you are making this dish ahead of time, save this step until just before serving.)
Pour the remaining marinade into a small saucepan. Bring it to a boil over medium-high heat and continue boiling for another to to three minutes. Spoon the sauce over the lamb chops and serve immediately with a side of salad.
Good to Know: Should marinade be discarded after it’s been used to marinate meat? If the marinade has boiled for three to four minutes, it can be reused as a sauce for cooked meat.
Good to Know: “Overcrowding the pan” refers to adding too many ingredients to a pan at once. When the pan is overcrowded, too much steam is created, and instead of the food frying or searing, it steam-cooks and turns soggy.
Make It Ahead: If you want to grill the Lamb Chops with Citrus and Sage ahead of time, undercook the meat (two minutes per side for medium-rare) to prevent the lamb chops from overcooking when you reheat them later.
Storage: Lamb Chops with Citrus and Sage can be stored in the refrigerator for up to three days or in the freezer for up to one month.
Reheat: Bring the lamb chops to room temperature, covered, and reheat in a 375 degrees Fahrenheit oven for four to six minutes.
Excerpted from The Modern Table: Kosher Recipes for Everyday Gatherings by Kim Kushner. Photography by Kate Sears. Copyright © 2022 by Kim Kushner. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.