Magnificent Baked Blood Orange lamb Chops

MAGNIFICENT BAKED BLOOD ORANGE LAMB CHOPS
2 blood oranges, cut into quarters after zesting
Zest of the 2 blood oranges
3 T. minced garlic
¼ t. Kosher salt
3 T. olive oil
2 T. chopped fresh rosemary, plus 4-6 fresh sprigs of rosemary
3 T. minced red onion
¼ c. fresh pico de gallo
4-6 (1 ½” thick) lamb loin chops
Kosher salt/black pepper
Red wine reduction basting sauce

1. Zest the blood oranges and place in bowl.
2. Mash the garlic and salt into a paste using a fork or chef’s knife. Place in bowl with zest.
3. Add the olive oil, chopped rosemary, red onion and pico.
4. Arrange the fresh rosemary sprigs on a platter and place seasoned lamb chops on top.
5. Saving 2 T. of paste, spread rest over top of lamb. Let sit at room temp for 1 hour or in refrigerator for 2-3 hours.
6. Position rack in upper third of oven and preheat broiler.
7. Using a baking sheet with a wire rack or grill pan, place the orange quarters, cut-side up on the sheet.
8. Scatter rosemary sprigs around the pan and place the chops, not touching each other.
9. Broil on HIGH until oranges are charred and lamb are medium-rare (140 degrees), 10-13 minutes.
10. Spoon the reserved paste over the chops, serve with charred oranges and squeeze over chops. Heat the basting sauce and right before removing from oven, baste with the sauce.
    *Serve with orzo, risotto or mashed potatoes. Fabulous dish!
    RED WINE REDUCTION BASTING SAUCE
    1 bottle of red wine (inexpensive or if you have any leftover wine just dump them altogether.)
    1 stick butter
    1 onion, diced
    ½ c. honey
    ½ c. balsamic vinegar
11. Saute onion in butter.
12. Add wine and reduce by ½.
13. Add honey and vinegar, let simmer for about 15-20 minutes.
14. Cool and place in smaller containers and refrigerate.
    *Use to baste during grilling and after. I use this on pork, lamb and duck breasts.