Marinated Pan Roasted Lamb Chops

“This simple dish can be enjoyed any day of the week, as should CYRUS. The accents of orange and cardamom and the earthiness of the lamb will bring on a lovely dimension to an already beautiful wine.”

Tim Gleadall, Culinary Director and Chef

Serves: 4

Ingredients:
4 cloves of garlic, minced
¼ cup orange juice
¼ cup AVV olive oil
½ tsp of dried thyme
¼ tsp ground cardamom
½ Tbsp Kosher salt
½ Tbsp ground black pepper
1 small orange, halved
8 lamb chops

Method of Preparation:

In a large bowl, mix together the first seven ingredients until well combined, then set aside.

Heat a small pan on stove top until very, very hot. Add 1 tablespoon olive oil and quickly char cut ends of the orange. Remove from pan and squeeze the orange into the marinade.

Place lamb chops in a large leak proof bag, pour marinade over chops, then seal the bag. Marinate for at least 2 hours in refrigerator, turning the bag every thirty minutes.

Heat a large skillet with olive oil to high heat and add chops 4 at a time. The chops will cook quickly; approximately 2-3 minutes a side, depending on thickness, or until internal temperature is 140-145°. Let chops rest for 7-8 minutes before plating.

Best served with herbed couscous, rice or sauteed greens.