Grilled Lamb Chops With Lemon-Tarragon Aïoli and Orange Gremolata

Grilled Lamb Chops With Lemon-Tarragon Aïoli and Orange Gremolata
Photo by Ralph Anderson

Ingredients

  • Lemon-Tarragon Aoli
  • 8 (1 1/2- to 2-inch-thick) lamb loin chops (about 2 1/2 lb.)
  • 1 navel orange
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • Orange Gremolata
  • ½ teaspoon freshly ground pepper

1. Trim fat from edges of lamb chops to 1/8-inch thickness. Brush both sides of lamb evenly with olive oil. Sprinkle evenly with salt and pepper. Let stand 15 minutes. 2. Grill lamb chops, covered with grill lid, over medium-high heat (350° to 400°) 4 to 5 minutes on each side (medium-rare) or to...

View full recipe at My Recipes

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