Broiled Lamb Chops with Charred Blood Oranges

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.