Recipe courtesy of Sunny Anderson
Show: The Kitchen
Save Recipe Print
Total:
2 hr 30 min
(includes resting time)
Active:
25 min
Yield:
12 chops
Level:
Easy
Total:
2 hr 30 min
(includes resting time)
Active:
25 min
Yield:
12 chops
Level:
Easy

Ingredients

Chops:
Chutney:

Directions

Watch how to make this recipe.

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.

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.

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.

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