Lamb Chops a L'Orange

Four ingredients and a microwave are all you need for these French-inspired lamb chops. Each shoulder chop gets a sprinkle of garlic salt, a thick orange slice laid on top, and a generous spread of orange marmalade that melts down into a sticky, citrus glaze as the meat cooks.

The microwave handles lamb shoulder surprisingly well. The enclosed heat steams the chops gently, and the marmalade bastes the meat as it melts. The result is tender lamb with a sweet-savory orange coating that caramelizes around the edges.

Lamb and orange is a classic French pairing. The citrus cuts through the richness of the meat, and the marmalade adds bittersweet depth from the orange peel.

Pro Tips

• Use shoulder chops, not loin. Shoulder has more fat and connective tissue that keeps the meat moist during microwave cooking. Lean loin chops dry out fast.
• Use a non-metallic skillet. Metal in the microwave is dangerous. A heat-resistant glass or ceramic dish works well.
• Check at 14 minutes. Microwaves vary in power. The chops are done when the meat is tender and no longer pink near the bone.
• Let them rest 2-3 minutes after cooking. The juices redistribute and the marmalade glaze thickens slightly.

Variations

• Oven method: Bake at 350°F (175°C) for 35-40 minutes covered, then uncover for the last 10 minutes to caramelize the marmalade.
• Rosemary orange: Tuck a sprig of fresh rosemary under each orange slice for an herby, aromatic layer.
• Apricot glazed lamb: Swap the marmalade for apricot preserves for a softer, sweeter glaze without the bitter peel notes.