Blood oranges and other delicious citrus are at their peak in the winter months. Blood oranges are an excellent source of fiber, vitamin C and antioxidants. They may also be linked to improved gut health and better immune function. Blood oranges are less acidic than navel oranges, have a hint of sweetness and contain less seeds. I eat a piece of citrus everyday and thought it might be fun to make a savory recipe with oranges. The blood orange slices roast up nicely alongside the lamb chops. I squeezed the juice over the roasted lamb chops and served it with couscous and a crisp green salad.
Servings: 4 servings
Ingredients
- 8 lamb loin chops about a 1 1/2 pounds
- 2 blood oranges or naval oranges- sliced
- 4-6 sprigs fresh rosemary
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 3 tablespoons extra-virgin olive oil
Instructions
- Pre-heat the oven to 450 degrees F. Line a baking sheet with aluminum foil or parchment paper and arrange the chops in a single layer on the baking sheet. Season the chops with salt and pepper. Arrange the slices of blood oranges and the rosemary sprigs alongside the lamb chops on the tray. Drizzle the olive oil on the lamb, oranges and the rosemary sprigs. Use your hands or toss to coat evenly. Let the lamb chops stand at room temperature for 20-30 minutes. Roast until the oranges are charred and an instant-read thermometer inserted in the thickest part of a chop registers 140 degrees F (medium-rare), about 12 to 15 minutes. Cut the orange slices and serve alongside the lamb or squeeze on the orange juice and serve.
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