Grilled Lamb with a Fennel Leek Mint Sauce

10m
Prep Time

10-15m
Cook Time

20m
Ready In

"This is a mix of 3 recipes. The base of this recipes comes from Whole Foods, made with a boneless leg of lamb. My recipe was from Southern Living, for rack of lamb; and, my grandmas - was with lamb chops. So, I mixed all of them, and came up with this. It is very easy and quick to prepare. It is really the combination of the spices, fresh mint and orange that makes this recipe different and special. Prep does not include time to marinate the chops."

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (228.5 g)
Calories 268.5
Total Fat - 15.9 g
Saturated Fat - 4.3 g
Cholesterol - 6.3 mg
Sodium - 766.4 mg
Total Carbohydrate - 29.8 g
Dietary Fiber - 3.6 g
Sugars - 18.6 g
Protein - 4.2 g
Calcium - 156.1 mg
Iron - 2 mg
Vitamin C - 46.6 mg
Thiamin - 0.1 mg

Step 1

Orange ... Zest the entire orange and divide it in half. Half for the marinade, and half for the sauce. Then juice the orange; again, half for the marinade, and half for the sauce.

Step 2

Spices and Marinade... Add the mustard, coriander, and fennel seeds to a dry saute pan and cook on medium heat for just a couple of minutes to bring out the natural oils. Keep an eye on them, they go quickly. Remove to a small food processor, or mortar and pestle. I prefer a small food processor if you have one - pulse a couple of times to grind them up. Then add to a small dish along with the salt, pepper, garlic, orange zest, juice, and olive oil to make the marinade. Mix well to combine all the ingredients.

Step 3

Lamb ... Add the lamb to a glass dish (you don't want a metal dish due to the acid in the orange), spoon the marinade over each chop making sure to coat both sides with the marinade. Cover with plastic wrap and marinate at least 2 hours up to 8 hours - not any longer.

Step 4

Sauce ... The chops don't take long to cook, so start the sauce before the chops. Add the butter to small saute pan, same one you toasted the spice in and bring to medium heat. Add the fennel and leeks and cook 2-3 minutes. Next, add the wine, broth, and orange juice; cover, and cook on medium low heat, approximately 7 minutes (until the vegetables are tender). Then uncover. season with salt and pepper and cook another 2-3 minutes until the sauce has reduced a bit.

Step 5

Chops ... As the sauce simmers, prepare the chops. Make sure to remove them from the refrigerator to take the chill off before cooking. You should never cook with ICE COLD proteins. These cook really quickly; and, are best served medium rare. If using thick cut chops - they can take 5-7 minutes for the first side, and maybe 3-4 for the second side; thinner chops go even quicker. I prefer the outside grill; but, an indoor grill pan is next best. You can even use a cast iron pan or a saute pan if that is all you have. I just love the grill marks. Once they are done to your likeness, transfer to a serving platter/cutting board, cover with foil; and, let them rest at least 5 minutes before serving.

Step 6

Finish and Serve ... Add the mint to the sauce right before serving. Plate the chops family style and drizzle the sauce over the chops. Garnish with the fennel fronds and orange zest. Extra sauce can always be served on the side. ENJOY! Sauteed kale or spinach is a great side dish, as is orzo.