We are always looking for recipes where we can use our very own Snow Hill Farm Wildflower Honey! Pair with either our 2009 or 2010 Pinot Noir.
- 1 lb lamb chops (arm, blade, rib or loin)
- 1 Cup orange juice
- 1 Tbsp finely grated orange peel
- 1 Tbsp minced fresh rosemary (or 1 1/2 tsp dried)
- 1 Tbsp olive oil
- Salt and pepper to taste
- 3 Tbsp honey
- 12-16 ounces beet greens - washed and trimmed
- 3 Tbsp coarsely grated orange peel
- 2 Tbsp finely grated orange peel
- 1 Tbsp minced fresh ginger
- 1/2 Tbsp minced fresh garlic
- 1/2 tsp freshly ground mixed peppercorns (or more to taste)
- 2 Tbsp 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 and 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. 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 of the 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 1/2 cup orange juice over, 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.