LAMB CHOPS WITH ROSEMARY AND ORANGE SYRUP - COTES D’AGNEAU AU ROMARIN ET SIROP D’ORANGE
LAMB CHOPS WITH ROSEMARY AND ORANGE SYRUP – COTES D’AGNEAU AU ROMARIN ET SIROP D’ORANGE
This is a perfect, and perfectly simple way to prepare succulent lamb. The technique is more Italian, the result simply divineཀ The results here give rosy lamb chops – if you prefer yours cooked more, simply increase the cooking time.
LAMB CHOPS WITH ROSEMARY AND ORANGE SYRUP - COTES D’AGNEAU AU ROMARIN ET SIROP D’ORANGE
LAMB CHOPS WITH ROSEMARY AND ORANGE SYRUP – COTES D’AGNEAU AU ROMARIN ET SIROP D’ORANGE
This is a perfect, and perfectly simple way to prepare succulent lamb. The technique is more Italian, the result simply divineཀ The results here give rosy lamb chops – if you prefer yours cooked more, simply increase the cooking time.
Servings Prep Time
4 to 8 servings 15minutes
Cook Time
10minutes
Servings Prep Time
4 to 8 servings 15minutes
Cook Time
10minutes
Ingredients
  • 1cup; 250ml freshly squeezed orange juice
  • 1tablespoon extra-virgin olive oil
  • 8 lamb chops, about 4 oz. (120g) each at room temperature
  • Fine sea salt and freshly ground black pepper
  • 1tablespoon heapingfresh rosemary leaves
  • Fleur de sel
  • 1tablespoon unsalted buttercut in four pieces and chilled
Instructions
  1. Place the orange juice in a medium, heavy-bottomed pan over medium heat. Bring to a lively simmer and reduce until the juice is thickened to a syrup, and has reduced by about two-thirds, which will take about 10 minutes. Check the juice frequently to be sure it isn=t reducing too much. When the juice has reduced, remove it from the heat, and reserve
  2. Place the olive oil in a large heavy bottomed skillet over medium heat. When the oil is hot, but not smoking, add the lamb chops and sear them on each side, for 1 to 2 minutes per side, seasoning as you do with salt and pepper.
  3. Coarsely chop the rosemary.
  4. When the chops are golden, add the rosemary to the pan, stir and continue to cook for 3 to 4 minutes. Remove the pan from the heat.
  5. While the chops finish cooking, return the orange syrup to a gentle boil over medium heat and whisk in the butter, one piece at a time, swirling the pan as you whisk, until the sauce is velvety.
  6. To serve, place one chop on each of four warmed dinner plates, and surround with a drizzle of orange syrup. Drizzle each chop with some syrup as well, season with fleur de sel and serve.