Broiled Lamb Chops with Charred Blood Oranges
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.
To make ahead: Refrigerate lamb chops (Step 1) for up to 2 hours.