Grilled Lamb Chops with Orange Rosemary Demi-Glace

Grilled lamb chops with orange rosemary demi-glace and roasted fennel, tomatoes and cipolline onions..

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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.

Rating  ♦ ♦ ♦ ♦ ♦

6 thoughts on “Grilled Lamb Chops with Orange Rosemary Demi-Glace

    1. Yes, I am. Cilantro, flat-leaf parsley, chocolate mint, peppermint, 2
      kinds of rosemary, oregano, 2 kinds of thyme, tarragon, lavender, 2
      kinds of sage, stevia and sweet basil.

      1. I should try some herbs. Are your tomatoes in containers too? I guess they have to be. I assume you have a balcony? I know Gardeners Supply has a large selection of container tomatoes.

  1. The lamb looks so very moist! Love the colors!

    Love the gardening tips…would like to see tomatillo recipes as I planted my first plant this year and it is very large and in full bloom.

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