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Sunny's Grilled Lamb Chops with a "No Cook" Orange Chutney

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  • Level: Easy
  • Total: 2 hr 30 min (includes resting time)
  • Active: 25 min
  • Yield: 12 chops
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1 teaspoon chili powder

1 teaspoon kosher salt 

1/2 teaspoon freshly ground black pepper 

Few dashes hot sauce 

Zest of 1 orange 

12 unfrenched single-bone lamb chops 

6 tablespoons olive oil 


2 oranges, peeled and sectioned to remove the membrane, plus remaining juice

1/2 cup orange marmalade 

1/4 cup finely chopped fresh parsley 

1 teaspoon Worcestershire sauce 

1/2 teaspoon hot sauce 

1 scallion, white and green parts, finely chopped 

Kosher salt and freshly ground black pepper 


  1. For the chops: In a bowl, mix together the chili powder, salt, pepper, hot sauce and orange zest. Rub the mixture on all sides of the lamb chops. Place on a plate or baking sheet in a single layer and drizzle with some of the olive oil. Flip the chops and drizzle some on the other side. Rest at room temperature for 2 hours.
  2. Heat a grill to medium high. Place the chops over direct heat and grill just 1 to 2 minutes on one side. Flip, grilling just 1 to 2 minutes on the other side. Remove to a clean baking sheet and cover with aluminum foil.
  3. For the chutney: Place the orange sections in a large bowl. Squeeze the juice from the remaining membranes and flesh into a separate medium bowl. Add the marmalade, parsley, Worcestershire, hot sauce and scallion to the juice. Taste and season the sauce with a pinch of salt and a few grinds of black pepper. Pour over the orange sections in the large bowl and gently toss to coat. Serve over the rested lamb chops.