Rosemary-orange Lamb Chops And Lemon-butter Broccolini

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 navel orange, juice and zest of
• 3 tablespoons brown sugar
• 1 cup chicken stock or 1 cup broth
• 2 sprigs fresh rosemary, leaves removed and chopped
• 1/2 teaspoon crushed red pepper flakes
• salt and black pepper
• 2 tablespoons extra virgin olive oil
• 4 inches thick center-cut lamb loin chops
• 1 1/2 lbs broccolini
• 3 tablespoons butter
• 1 lemon, juice and zest of
• 1/4 cup fresh flat leaf parsley, chopped
• crusty bread

Recipe

• 1 in a medium sauce pot over high heat, combine the zest and juice of the orange, brown sugar, chicken stock, rosemary, crushed red pepper flakes, salt and pepper.
• 2 bring the mixture to a boil, then lower the heat to a simmer and cook until reduced by half.
• 3 heat a large skillet over medium-high heat with the evoo. season the chops with salt and pepper, then add to the hot skillet. cook the chops for 5 minutes on each side.
• 4 while the lamb chops are cooking, trim the broccoliini ends. place the stalks into a skillet and cover with water.
• 5 cover the skillet and bring to a boil. add salt and reduce the heat. simmer for 5-6 minutes, until tender and bright green.
• 6 drain broccolini and return to the skillet over medium heat. add the butter, lemon zest, and lemon juice. stir and toss until the butter melts, season with salt and pepper.
• 7 add the parsley to the reduced rosemary-orange glaze. pour the glaze over the cooked lamb chops.
• 8 toss to coat and transfer to a serving platter. serve along with the broccolini and some crusty bread.