Lamb Chops; Citrus & Sage

Kim Kushner

Ready in 20 minutes
Serves 4-6 people
Lamb ChopsThis is a super easy marinade that can be blitzed together in just minutes. Orange and sage make a wonderful combo, add the wine and honey, and it becomes next level good! Sometimes, when I’m feeling risky, I throw in the whole orange, unpeeled into the food processor – this adds great, vibrant color and just the right amount of bitterness.


  • 10 small lamb chops, frenched
  • 1 tablespoon extra virgin olive oil
  • 1 small orange or clementine, peeled and pitted
  • 1 garlic clove, peeled
  • a handful of sage
  • 1 tablespoon good quality extra virgin olive oil
  • ¼ cup white wine
  • 1 teaspoon honey
  • kosher salt
  • freshly ground black pepper


  1. Generously season the lamb chops with salt and pepper. Transfer the lamb chops to a large baking dish or a large plastic freezer bag.
  2. In the base of a food processor or a blender, combine the orange, garlic, sage, oil, wine and honey. Blitz together for 20 seconds until the orange is broken up and garlic is minced.
  3. Pour the sauce over the lamb chops and marinate for 20 minutes on the counter and up to 24 hours in the fridge. If marinating for more than 20 minutes or overnight, cover the baking dish tightly with plastic wrap, or seal the plastic bag, and refrigerate.
  4. Preheat a grill or grill pan over medium high heat. Remove the lamb chops from the marinade, and working in batches if necessary, sear the lamb chops for about 2 minutes on the first side. Flip the lamb chops over and cook for another 3 minutes for medium-rare, and 3 ½ minutes for medium. (If you prefer your lamb cooked medium-well, simply transfer the lamb chops to an oven-safe dish and cook, uncovered, in a 375 oven for an additional 3-5 minutes. Save this step until just before serving if you are working ahead.)
  5. Pour the remaining marinade into a small saucepan, and bring it to a boil over medium-high heat. Boil for 2-3 minutes. Spoon over the lamb chops and serve at once

Tips & Tools

  • About marinade: Should you keep them or discard them after your meat has marinated? As long as you bring the marinade to a complete boil, for a few minutes, you can then reuse it as a sauce on your cooked meat.
  • Citrus & Sage Lamb Chops can be cooled and stored in the refrigerator for up to 3 days.
  • If you are making ahead of time and planning on reheating the lamb chops, I suggest undercooking it on the grill, (2 minutes per side for medium rare), so that the lamb chops will not overcook when you reheat it later. See reheating instructions below.
  • The Citrus & Sage Lamb Chops can be stored in the freezer for up to 1 month.
  • To reheat, let the Citrus & Sage Lamb Chops come to room temperature before reheating, covered, in a 375 oven for 4-6 minutes.