Fire Roasted Baby Lamb Chops With Smoked Paprika Orange Bbq Sauce Recipes

ROASTED LAMB CHOPS WITH ORANGE, GARLIC AND ROSEMARY PESTO RUB

Steps:

• Preheat oven to 375 degrees F. Combine the garlic, orange zest, rosemary, salt, pepper and olive oil in a small bowl, and stir until combined. Rub the lamb with the garlic mixture, gently pressing it into the meat. Place the lamb, meat side up, on a rimmed baking sheet. Allow to sit at room temperature for 30 to 45 minutes. (This is a good time to start the creme fraiche potatoes.) Roast lamb in the center of the oven ‑- 15 to 20 minutes for rare (the internal temperature on a meat thermometer will read 125 degrees F), 20 to 30 minutes for medium rare (135 degrees F), 25 to 35 minutes for medium (145 degrees F).
• Cover the surface of the platter with rosemary. Slice the rack into chops at the table, and serve.

GRILLED BABY LAMB CHOPS WITH BLOOD ORANGE SAUCE

Steps:

• Blood Orange Sauce: Place all ingredients for the sauce in a medium saucepan and cook until reduced to a sauce consistency.
• Strain, and whisk in cold butter.
• Season with salt and pepper to taste.
• Lamb Chops: Heat a large grill pan.
• Brush lamb chops with olive oil and season with salt and pepper.
• Grill on each side for 2 to 3 minutes.
• Serve 3 per person, drizzle with blood orange sauce and top with toasted pine nuts.
• Delicious when served with the recipe I posted here for Bobby Flay's Coriander Potatoes.
• Enjoy!