In the south of France, lamb is often grilled on a bed of fresh rosemary and anointed with citrus juice. This lamb chop recipe takes inspiration from that tradition with a wet rub made with lots of garlic plus rosemary and blood orange. Besides being a beautiful garnish, the charred blood oranges are served to squeeze over the lamb for a final flourish of citrus flavor.

Judith Fertig
Source: EatingWell Magazine, January/February 2020


Recipe Summary

35 mins
1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • Zest oranges. Cut them in half and set aside. Mash garlic and salt into a paste with a fork or the side of a chef's knife. Transfer to a small bowl and stir in the zest, oil and chopped rosemary. Arrange rosemary sprigs on a plate and place lamb chops on top. Reserve 2 tablespoons of the paste and spread the rest over the lamb. Let stand at room temperature for 30 minutes or refrigerate for up to 2 hours.

  • Position rack in upper third of oven; preheat broiler.

  • Place the reserved orange halves on a baking sheet, cut-side up. Scatter the rosemary sprigs among the oranges and place the chops on top, not touching. Broil until the oranges are charred and an instant-read thermometer inserted in the thickest part of a chop registers 140 degrees F for medium-rare, 13 to 15 minutes.

  • Spoon the reserved paste over the lamb chops. Cut the oranges into wedges and serve with the lamb for squeezing.


To make ahead: Refrigerate lamb chops (Step 1) for up to 2 hours.

Nutrition Facts

279 calories; protein 20.3g 41% DV; carbohydrates 9.8g 3% DV; exchange other carbs 0.5; dietary fiber 1.8g 7% DV; sugars 6.2g; fat 17.4g 27% DV; saturated fat 3.7g 19% DV; cholesterol 61.5mg 21% DV; vitamin a iu 228.3IU 5% DV; vitamin c 38.5mg 64% DV; folate 17.1mcg 4% DV; calcium 46.5mg 5% DV; iron 1.6mg 9% DV; magnesium 20.3mg 7% DV; potassium 400.5mg 11% DV; sodium 415.4mg 17% DV.