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olive oil orange rind orange juice chops kosher salt freshly ground black pepper cooking spray balsamic vinegar
Viewed: 49 - Published at: 2 years agoIngredients
- 4 teaspoons olive oil, divided
- 2 teaspoons grated orange rind
- 1 tablespoon fresh orange juice
- 8 (4-ounce) lamb rib chops, trimmed
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Cooking spray
- 3 tablespoons balsamic vinegar
Method
- Combine 1 tablespoon olive oil, rind, and juice in a large zip-top plastic bag. Add lamb to bag; turn to coat well. Let stand at room temperature for 10 minutes. Remove lamb from bag; sprinkle evenly with salt and pepper.
- Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Add lamb to pan; cook 2 minutes on each side or until desired degree of doneness.
- Place vinegar in a small skillet over medium-high heat; bring to a boil. Cook 3 minutes or until vinegar is syrupy. Drizzle vinegar and remaining 1 teaspoon oil over lamb.
