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Trim fat from chops. Season chops with salt and pepper. Place chops in a sealable plastic bag set in a shallow dish. In a small bowl, stir together orange juice, vinegar, honey and soy sauce; pour over chops. Seal bag; turn to coat chops. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally.
Drain lamb, reserving marinade. Pour marinade into a heavy small saucepan. Bring to a boil; reduce heat. Boil gently, uncovered, about 15 minutes or until reduced to about 1/3 cup; set aside.
Place chops on the rack of an uncovered grill directly over medium coals. Grill to desired doneness, turning and brushing once with glaze halfway through grilling. Allow 12 to 14 minutes for medium-rare (145°F) or 15 to 17 minutes for medium (160°F). Discard any remaining glaze.