Sour Orange Glazed Lamb Chops with Honey-Ginger Crunch Salad Recipe
Keyword: Dinner, Spring
Skill: intermediate
Servings: 1
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
- 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.