Categories: lamb, mutton- main dish

Ingredients

• 2 cloves garlic, chopped
• 1 Tbsp. olive oil
• 4 loin lamb chops, 3/4-inch thick
• 1 Tbsp. butter
• 1/4 cup minced shallots
• 1/3 cup freshly squeezed orange juice
• 2 Tbsp. dry white vermouth or unsalted chicken broth
• 1 orange, peeled and cut into sections
• 1 tsp. dried Herbs de Provence
• Coarse salt and ground black pepper

Directions

1. Heat broiler.
2. In a small bowl, mix garlic and oil. Rub mixture evenly on both sides of chops. Broil 3 minutes per side for medium-rare.
3. Meanwhile, in a small skillet, melt butter on medium. Add shallots and cook 3 minutes. Stir in orange juice and vermouth or broth; bring to a boil. Boil 1 minute or until slightly reduced. Remove from heat.
4. Stir in the oranges and Herbs de Provence. Return to heat briefly to warm the fruit. Season chops with salt and pepper to taste. Place each chop on dinner plate and spoon sauce over chop. Serve immediately.

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