INGREDIENTS:
2 tsp olive oil
2 tsp grated orange rind
1 tsp fresh orange juice
4 ounce lamb chops
1 tsp sea salt
Vinegar as required
1/2 t freshly ground black pepper
Olive oil to spray
METHOD:
Combine 1 tablespoon olive oil,lamb, rind, and juice in a large zip-top plastic bag and coat lamb well. Let stand for 10 minutes in that bag. Remove lamb from bag; sprinkle evenly with salt and pepper. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Add lamb to pan; cook 2 minutes on each side or until desired degree of doneness. Place vinegar in a small skillet over medium-high heat; bring to a boil. Cook 3 minutes or until vinegar is syrupy. Drizzle remaining 1 teaspoon oil over lamb
