Ingredients
10
Time
1h
Serves
4
Recipe by Megan Horsley
Ingredients
10
Time
1h
Serves
4
Dinner
1
Shallot
Chopped
3
Garlic Cloves
Chopped
1 Tbsp
Extra-Virgin Olive Oil
2 Tbsp
Orange Juice
Fresh
2 tsp
Orange Zest
Fresh
2 Tbsp
Honey
1 tsp
Sea Salt
1/2 tsp
Freshly Ground Black Pepper
1 tsp
Chili Flakes
1 3/4 lbs
Lamb Chops
1
Add all of the ingredients except for the lamb chops to a food processor and pulse until you create a paste-like marinade.
2
Pat the lamb chops dry and marinate in the mixture in the fridge for 30 minutes. The acid in the marinade helps to tenderize the meat so be sure to not let the meat marinate beyond 1 hour or it can make the meat tough. Let the meat sit on the counter for ten minutes just before cooking.
3
Heat a cast iron pan over medium-high heat to heat the pan quickly and then reduce the heat to low-medium to maintain the heat. Shake off excess marinade and sear the lamb chops for three to four minutes on each side. You may need to work in batches. Be sure to reserve the marinade.
4
When you finish cooking the lamb chops, quickly heat the reserved marinade and add water as needed to thin out.
5
When you finish cooking the lamb chops, quickly heat the reserved marinade and add water as needed to thin out.
Megan Horsley is a Toronto-based Holistic Nutritionist, Personal Trainer and Recipe Developer. She is passionate about helping women become stronger, more confident and happier in their bodies through holistic wellness practices. When Megan isn't consulting, she loves to create recipes that combine indulgence with healthy ingredients.
