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. Source: EatingWell Magazine, January/February 2020

Judith Fertig


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; 17.4 g total fat; 3.7 g saturated fat; 62 mg cholesterol; 415 mg sodium. 400 mg potassium; 9.8 g carbohydrates; 1.8 g fiber; 6 g sugar; 20.3 g protein; 228 IU vitamin a iu; 39 mg vitamin c; 17 mcg folate; 46 mg calcium; 2 mg iron; 20 mg magnesium;