Spring is right around the corner, and it’s time to celebrate with a fresh recipe that will wake your palate from winter hibernation.
This rack of lamb is perfect for a quick and easy weeknight meal, or elegant enough for a dinner party. The glaze is sweet, sticky, and compliments the flavor of the lamb perfectly.
The first thing you want to do is make the sour orange glaze by combining all the ingredients in a small pot. Bring this mixture to a simmer and cook for about 20 minutes, or until slightly thick and sticky. It’s such an easy glaze to make but packs a lot of flavor thanks to the fresh ginger and lime zest.
It’s really important that the lamb comes to room temperature, that way it will cook evenly and won’t be tough. I love using a cast iron grill pan, it brings some of those charred smoky flavors to the kitchen. Sear the meat so a nice crust forms and then transfer the entire pan to the oven.
While the lamb is in the oven, it’s time to make the kale and quinoa salad. The vinaigrette has loads of flavor thanks to freshly grated ginger. Along with honey and lemon juice, this salad is popping with flavor and full of texture.
Towards the end of the cooking process, start painting the glaze all over the rack of lamb and let cook another 10 minutes. This will help form a sticky, caramelized glaze all over the exterior of the lamb.
Slice the rack of lamb and serve with the salad. You can even make a double batch of the salad and eat it for the lunch the next couple days.
Sour Orange Glazed Lamb Chops with Honey-Ginger Crunch Salad Recipe
INGREDIENTS
For the Lamb:
- 1 rack of lamb, frenched
- 1 cup fresh orange juice
- Juice of 1 lime
- 1 inch piece of ginger, smashed
- 3-4 tablespoons honey
- 1/4 teaspoon red pepper flakes
- Kosher salt
- Fresh cracked pepper
For the Salad:
- 1.5 cups cooked quinoa
- ½ a large English seedless cucumber, chopped
- ½ cup seedless dates, thinly sliced
- 2 tablespoons each of fresh parsley & dill, chopped
- 1-2 teaspoons freshly grated ginger
- 1 teaspoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh lemon juice
- 2 tablespoons honey
- ¼ cup extra virgin olive oil
- Kosher salt
- Fresh cracked pepper
INSTRUCTIONS
- For the glaze, combine the orange juice and next four ingredients in a small pot over medium heat. Bring to a simmer and taste, you may need more lime juice or honey. Let reduce until less than 1/3 cup remains and it has the consistency of loose gravy, about 20 minutes.
- Preheat oven to 350 degrees F. Let the lamb come to room temperature and preheat your cast iron grill pan over medium-high heat. Thoroughly season the lamb with a generous amount of kosher salt and a few cracks of pepper.
- Sear the lamb, fat side down, for 3 minutes. Flip the lamb, and immediately transfer the pan to the oven. After 15 minutes, start painting the glaze all over the lamb, and flip the lamb every 5 minutes. Repeat this step a couple times until a nice crust forms and the internal temperature reaches 135 degrees, about 25 minutes total.
- Take off the heat, cover with aluminum foil, and let rest for 10 minutes so the juices can redistribute. The internal temperature will carry over to 145-150 degrees, which is medium rare.
- Meanwhile, make the salad dressing by combining the grated ginger with the next 4 ingredients in a small bowl and mix well. Slowly whisk in the olive oil until the dressing comes together. Season with a small pinch of salt and a crack of pepper. Taste for seasoning and adjust.
- Add the quinoa and next 3 ingredients to a large bowl and season with ½ teaspoon kosher salt and a couple cracks of fresh pepper. Add enough dressing to coat and thoroughly mix the salad.
- Plate the lamb with the salad and use reserved glaze as a sauce if desired.
