Grilled Lamb Chops with Orange Rosemary Demi-Glace
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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Dink said,
March 25, 2009 at 6:58 pm
Are you container gardening? What herbs are you growing?
Ren said,
March 25, 2009 at 7:34 pm
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.
Dink said,
March 25, 2009 at 7:43 pm
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.
Ren said,
March 25, 2009 at 7:48 pm
Yes, a very large container on wheels. Lots of good organic dirt,
humus and worm castings.
Brendy said,
June 22, 2010 at 10:49 am
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.
Ren said,
June 23, 2010 at 2:07 pm
Thanks, Brendy! I didn’t get any in the ground this spring, but hope to do so in time for our 2nd season. Here are some recipes using fresh tomatillos http://ediblearia.com/?s=tomatillo&submit=GO