Lamb With Orange Sage Reduction

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 6 boneless lamb chops, 1-inch thick
• 3/4 cup orange juice (from 2 oranges)
• 1 tablespoon orange zest, grated
• 1/4 cup dark rum
• 2 tablespoons honey
• 1/2 cup ketchup
• 2 tablespoons balsamic vinegar
• 2 tablespoons onions, grated
• 1 1/2 teaspoons sage, dried (1 tbsp (or more)
• 1 teaspoon red pepper flakes (or to taste)
• 1 teaspoon salt
• 2 teaspoons cracked black pepper

Recipe

• 1 preheat oven to 350°f whisk together all ingredients, except lamb, in a bowl and set aside. while the flavours blend in the sauce, pan fry the lamb pieces, two at a time, in a little olive oil. more fat will come out of the lamb as they brown. season both sides with a little salt and pepper. cook long enough to form a good, seared crust on both sides. they will not be cooked through.
• 2 place lamb in one layer in an oven-proof baking dish and pour the sauce over the meat. bake for 30-45 minutes or until 160°f.
• 3 let lamb rest for 5 minutes, keeping warm. meanwhile, pour cooking liquid from lamb into a saucepan and reduce over high heat to about half, until slightly thickened. this should take 5 minutes. pour reduction over lamb and serve.