Sunny's Grilled Lamb Chops with a "No Cook" Orange Chutney
- Level: Easy
- Yield: 12 chops
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 304
- Total Fat
- 24
- Saturated Fat
- 9
- Carbohydrates
- 10
- Dietary Fiber
- 1
- Sugar
- 8
- Protein
- 12
- Cholesterol
- 53
- Sodium
- 265
- Total: 2 hr 30 min (includes resting time)
- Active: 25 min
Ingredients
Chops:
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
Chutney:
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
Directions
- 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.