Net Carbs 4 g. per serving
Chef’s Note: I am always surprised by how many people I speak with don’t like lamb. Some think it is too gamey, some think it is cruel to eat any young animal. I won’t speak to the latter, but with three simple ingredients Garlic, mustard, and orange, there is not a trace of gaminess in my lamb recipes. The marinade I use is perfect for lamb chops, legs, shanks, and racks. This may recipe may change your mind about lamb.
Zest of 1 orange
2 TBSP. orange juice
2 cloves of garlic, grated or minced
1 tsp. Dijon mustard
1 shallot or 3 scallions minced very fine
1 TBSP. olive oil
Salt & pepper to taste
1 tsp. dried tarragon
6 loin or rib lamb chops
HOW TO PREPARE THE RECIPE:
Combine all ingredients except the lamb in a bowl and stir to combine. Add the lamb and marinate for at least 45 minutes or even better over- night.
Pre heat the oven to 400° F.
Pat the lamb dry reserving the marinade. Cook in a skillet over medium heat until browned on each side (about 4 minutes a side). Remove from pan. Place lamb into a baking dish and roast in the oven for 10-14 minutes (depending on your choice of doneness. Pour the reserved marinade into the pan and over high heat reduce by half. Spoon the reduced sauce over the chops.
This recipe is perfectly accompanied by mashed potatoes or my mashed turnips with apple.
This recipe also works really well on your grill.