Fire Roasted Baby Lamb Chops with Smoked Paprika-Or

Name: Fire Roasted Baby Lamb Chops with Smoked Paprika-Orange BBQ Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil, plus more for brushing; 3 shallots, chopped; 2 cloves garlic, chopped; 1 cup fresh orange juice; 2 cups pureed canned plum tomatoes; 1/2 cup ketchup; 1 tablespoon smoked paprika; 1/2 teaspoon ground coriander; 2 tablespoons light brown sugar; 1 tablespoon clover honey; 1 tablespoon aged sherry vinegar; 1 teaspoon finely grated orange zest; Kosher salt and freshly ground black pepper; 12 baby lamb chops, bone on and frenched

Servings: persons

2 tablespoons canola oil, plus more for brushing
3 shallots, chopped
2 cloves garlic, chopped
1 cup fresh orange juice
2 cups pureed canned plum tomatoes
1/2 cup ketchup
1 tablespoon smoked paprika
1/2 teaspoon ground coriander
2 tablespoons light brown sugar
1 tablespoon clover honey
1 tablespoon aged sherry vinegar
1 teaspoon finely grated orange zest
Kosher salt and freshly ground black pepper
12 baby lamb chops, bone on and frenched

1
Heat the oil in a medium saucepan over medium heat.
2
Add the shallots and garlic and cook until soft.
3
Add the orange juice and cook until reduced by half, about 8 minutes.
4
Then add the tomatoes, ketchup, paprika, coriander, sugar, honey and vinegar and cook until slightly reduced, about 10 minutes.
5
Remove from the heat, season with salt and pepper and stir in the orange zest.
6
Puree until smooth using an immersion blender.
7
Remove 1/2 cup to serve with the cooked lamb.
8
Let cool to room temperature.
9
Heat the grill to high for direct grilling.
10
Brush the lamb with canola oil and sprinkle with salt and pepper on both sides.
11
Place the chops on the grill and cook for 2 to 3 minutes.
12
Flip, brush with some of the sauce, and grill another 2 to 3 minutes.
13
Remove to a platter and serve with the reserved sauce.

1082

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons canola oil, plus more for brushing, 3 shallots, chopped, 2 cloves garlic, chopped, 1 cup fresh orange juice, and more.

Yes, Fire Roasted Baby Lamb Chops with Smoked Paprika-Orange BBQ Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fire Roasted Baby Lamb Chops with Smoked Paprika-Orange BBQ Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions