Suckling lamb cutlets with honey orange and soy sauce

In my house it is tradition to eat lamb at Easter so being at home, I have encouraged me to make these lamb chops with orange honey and soy sauce and I have accompanied with some glazed French onions and a rich couscous.

It's a different way from the traditional grilled or broiled chops, and it's done in no time at all. After eating one, you'll want to eat the whole platter!

INGREDIENTS:

• 1 kg of suckling lamb chops
• Juice of 1 orange
• 2 tablespoons of honey
• 2 tablespoons of soybeans
• Salt
• Pepper
• Olive oil
• Fresh rosemary
• 2 cloves garlic
• French onions
• 1 glass of beef or chicken broth
• 2 tablespoons soybeans
• 2 teaspoons brown sugar

STEP BY STEP RECIPE:

1. The first thing to do is to make a marinade for the cutlets. To do this we squeeze an orange juice, and mix in a bowl with the soy sauce and honey and stir.
2. Put the chops in a tray and pour the marinade over them, together with the peeled and sliced garlic cloves and a few sprigs of fresh rosemary. Leave to marinate for half an hour.
3. In the meantime we make the garnish we want. I was in the mood for some glazed onions. Peel them and put them in a saucepan. Cover them with the broth, two tablespoons of soy and the brown sugar and let them cook over medium heat until the sauce is reduced and is thick and shiny. This will take approximately 20-25 minutes.
4. In a frying pan add a few drops of olive oil and over a hot fire, brown the chops with a little pepper and salt, then add the marinade. It will reduce quickly. With the help of a spoon pour the sauce over the chops to make them juicy.
5. I have also accompanied them with a couscous that I have accompanied with date pieces, toasted slivered almonds and chopped fresh mint.

It's time to plate up and sit at the table with a glass of wine to enjoy!

I hope you liked my suckling lamb chops with orange, honey and soy sauce and if you dare to make them you can also click here to see the video recipe.

I remind you that on my instagram @cocinayviajes you have more recipes, gastro recommendations and succulent raffles!

With all my love,

Mireia Alum