The lamb chops used in this recipe can be either shoulder chops or loin chops. The pictures show two shoulder chops being prepared.
The ingredients for the marinade are the same as for the sauce so gather together: 1 cup orange juice mixed with 1 cup pineapple juice, 4 stems of fresh rosemary, 2 cloves chopped garlic, 1 medium onion (finely chopped), 1/2 teaspoon table salt, 1 teaspoon ground black pepper, and 1 teaspoon dried thyme.
Mix everything except the rosemary together. Reserve about 3/4 cup of the resulting mixture for creating the sauce later.
Pour the unreserved mixture into a large resealable plastic bag and position two to four lamb chops into the marinade. Sandwich the fresh rosemary between the chops and reseal the bag (working as much air out as possible). Place the bag on a plate into the refrigerator to marinade for at least one hour and no more than four. The pineapple juice contains enzymes that will tenderize the lamb by breaking down the protein structures. Marinating too long may result in an undesirable mushy texture.
After marinating, remove the lamb from the bag and pat dry with a kitchen towel or paper towels. You can leave any herbs or onions left sticking to the surface of the chop for caramelization and inclusion in the sauce.
Heat a large pan with one to two tablespoons of high quality extra virgin olive oil (the type that doesn't smoke at low temperatures). The amount of oil will be dictated by the dimensions of your pan. You want just enough oil to evenly coat the pan when the oil is hot. Once the oil is up to temperature (the oil flows freely, the surface of the oil shimmers, and the edges begin to emit slight wisps of smoke), place the lamb chops into the pan without crowding. Leave the chops alone for four minutes.
Because we didn't remove the onions on the surface of the lamb chops, the onions become caramelized and provide a distinct oniony sweet fragrance to this dish. Unfortunately, they also prevent the lamb from developing a beautiful sear. I usually, scrape off the excess onions from the second side before flipping the chop over so a sear is formed on that side. The onions that have been scraped off will caramelize while the chop is searing. So, scrape off the top side of the chops and flip them over when the first four minutes have elapsed.
Reduce the sauce until it it thickened. A good way to identify how thick a sauce has become is to run a spoon or spatula through the sauce and see how long the resulting trail is filled back in with the sauce. The sauce is ready when a trail remains for several seconds.
Serve with sauce spooned on top of the lamb chop.}?>
Rosemary Lamb Chops (serves two to four)
|1 cup (235 mL) orange juice||mix||reserve 3/4 cup marinade|
marinade in refrigerator 1-4 hours
|1 cup (235 mL) pineapple juice|
|2 cloves garlic||mince|
|1 medium (110 g) onion||chop|
|1/2 tsp. (3 g) table salt|
|1 tsp. (2.1 g) ground black pepper|
|1 tsp. (1 g) dried thyme|
|2 to 4 lamb chops|
|4 stems fresh rosemary|
Rosemary Lamb Chops
|3/4 cup reserved marinade||simmer|
remove chops at 140°F (60°C)
|deglaze pan and reduce|
|2 to 4 marinated lamp chops||pat dry||sear 4 min. per side|
|1 Tbs. (15 mL) extra virgin olive oil||heat|