lamb loin chops in orange sauce
lamb loin chops in orange sauce
lamb loin chops in orange sauce

Lamb Loin Chops in Orange Sauce


February 11, 2016

These petite loin chops are a tasty party appetizer, particularly when topped with an orange-ginger glaze.

  • Prep: 30 mins
  • Cook: 20 mins
  • Yields: 50 servings


50 American Lamb loin chops, 1-inch thick (ask your butcher to do this)

1/4 cup kosher salt

1 cup peanut oil

1 1/2 cups white vinegar

1 1/2 quarts orange juice

3 cups brown sugar

1/3 cup lemon juice

1 tbsp ground ginger

Orange segments (preferably blood oranges), as needed for garnish


1Season the chops with salt. Heat the peanut oil over medium-high heat in a large sauté pan and sauté the chops in batches until browned. Transfer the chops to a large roasting pan and discard any fat.

2Preheat the oven to 325ºF. Deglaze the pan with the white vinegar and loosen any pan drippings. Bring the mixture to a boil over high heat. Remove from heat.

3Stir in the orange juice, brown sugar, lemon juice, and ginger into the vinegar and combine well. Pour the liquid over the lamb chops.

4Roast the chops for approximately 20 minutes or until desired degree of doneness: 145ºF for medium-rare, 160ºF for medium, or 170ºF for well.

5Transfer the lamb chops to a large platter, garnish with the orange segments, and serve.

Recipe and image provided by the American Lamb Board


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