Sour Orange Glazed Lamb Chops with Honey-Ginger Crunch Salad Recipe



45 minutes


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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Plate the lamb with the salad and use reserved glaze as a sauce if desired.