Grilled lamb chops with orange rosemary demi-glace and roasted fennel, tomatoes and cipolline onions..
Marinate lamb loin chops in olive oil, garlic, fresh rosemary, dried orange peel and freshly ground ground black pepper for at least 2 hours.
Layer wedges of fennel bulb, tomatoes and cipolline onions in a small skillet and drizzle with olive oil. Season with sea salt and freshly ground ground black pepper and place in a 400 degree oven until it begins to crisp and brown around the edges.
Sauté lamb chops in a little of the marinade over medium high heat until nicely brown on both sides but still rare. Transfer to a holding plate.
Deglaze the pan with Grand Marnier, add a little stock, rosemary and orange peel and reduce quickly. Taste for salt & pepper.
Arrange chops around roasted vegetables and dress with demi-glace.
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