Lunch: Grilled Lamb Chops With Lemon-Tarragon Aïoli and Orange Gremolata Recipe | MyRecipes

Recipe by Jamie Miller, Maple Grove, Minnesota At medium-rare, the meat will feel soft and slightly springy when pressed with tongs or your finger. Medium lamb will be slightly firm and springy. Lamb chops cooked beyond medium doneness may be tough and d

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Grilled Lamb Chops With Lemon-Tarragon Aïoli and Orange Gremolata Recipe | MyRecipes

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

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

Instructions

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.
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 desired degree of doneness. Transfer lamb chops to a serving platter; cover loosely with aluminum foil, and let stand 5 minutes.
Cut orange into 8 wedges. Grill orange wedges, covered with grill lid, over medium-high heat (350 ° to 400 °) 1 to 2 minutes on each side or until grill marks appear. Serve lamb chops with grilled orange wedges, Lemon-Tarragon Aïoli, and Orange Gremolata.

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