Photo by Rachael Brugger
Yield: 2 to 3 servings
- 1 pound lamb chops (arm, blade, rib or loin)
- 1 cup orange juice
- 1 T. finely grated orange peel
- 1 T. minced fresh rosemary or 1½ tsp. crushed dried rosemary
- 1 T. olive oil
- salt and pepper to taste
- 3 T. honey
- 12 to 16 ounces beet greens, washed and trimmed
- 3 T. coarsely grated orange peel
- 2 T. finely grated orange peel
- 1 T. minced fresh ginger
- 1/2 T. minced fresh garlic
- 1/2 tsp. freshly ground mixed peppercorns (or more to taste)
- 2 T. olive oil, divided
- salt to taste
- 1/2 to 1 cup orange juice, plus water if needed
Whisk together orange juice, orange peel and rosemary. Place lamb chops in single layer, pour orange-juice mixture over chops, cover tightly, and marinate for up to 24 hours, turning once or twice.
Remove chops from marinade, and strain and set aside marinade. In heavy-bottomed skillet over medium-high heat, heat olive oil and add salt and pepper to taste. Add lamb chops, and brown for 2 to 4 minutes on each side. Reduce heat to medium-low, cover, and cook, turning occasionally, until chops reach desired doneness when tested with meat thermometer (145 degrees F for medium-rare, 160 degrees F for medium, and 170 degrees F for well-done).
To prepare glaze, heat strained marinade in small saucepan and cook at active simmer for 3 minutes. Strain again, if necessary, to remove any meat solids and return to pan. Add honey and cook, stirring constantly, until glaze is thick and syrupy, about 2 minutes.
Stir together orange peel, ginger, garlic and pepper in small bowl. In large skillet, heat 1 tablespoon oil over medium heat, add half of orange-peel mixture, and sauté, stirring constantly to avoid browning, for 2 minutes. Add half of greens, salt to taste, and continue to cook, stirring often to prevent sticking (reduce heat if necessary), until greens are thoroughly wilted. Place wilted greens in medium saucepan, and set aside. Repeat with second half of orange-peel mixture, oil and greens, and add second batch of wilted greens to saucepan. Pour over 1/2 cup orange juice, stir, and bring to gentle boil. Cook greens to desired doneness, adding additional orange juice and water as needed.
To serve, place portion of drained, prepared greens on individual plate, place lamb chop on top, and drizzle glaze over chop; repeat with additional portions. Serve immediately.