Rich, tender lamb chops glazed in a sticky, sweet honey-orange sauce. Do yourself a favor and make a batch for an indulgent evening.
- 120 milliliters Fresh orange juice
- 3 grams Ginger Paste Or Grated Ginger
- ½ whole Lime, Juice
- 1-½ tbsp My dear
- 1 pinch Chili flakes
- 2 strands Fresh rosemary, stripped leaves
- 3 whole (about 100 g each) Bone-in lamb chops
In a saucepan, combine the orange juice, ginger, lime juice, honey, chili flakes and rosemary leaves. Bring the mixture to a boil then lower the heat and simmer for about 10 minutes. Keep a very close eye on the mixture – you want it to reduce to a honey-like texture.
Meanwhile, preheat the oven to 200°C (390°F).
Once the sauce has reduced to the right consistency, remove from the heat and add a baking sheet to the baking sheet. Raise the flame to high heat.
Drizzle the lamb chops with the orange-honey sauce and add them to the plate once they are hot. Sear the meat for a few minutes on each side to seal in the juices. Brush the meat again and place it in the center of the oven.
Turn and baste the meat every 5 minutes, until it has been in the oven for a total of 15 minutes. Remove the lamb from the oven and serve immediately. Beautiful and tender!