Please enter the email you’re using for this account.
Meat
Easy
5 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
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.
10 small lamb chops, frenched
Kosher salt
freshly ground black pepper
1 small orange or clementine, peeled and pitted
1 clove garlic
handful of sage
1/4 cup white wine, such as Tuscanini White Cooking Wine
1 tablespoon Tuscanini Extra-Virgin Olive Oil
1 teaspoon Manischewitz Honey
lightly dressed salad, to serve
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.
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.
How Would You
Rate this recipe?
Please log in to rate
Reviews