EASTER RECIPE - Fire Roasted Lamb Chops with Smoked Paprika-Orange BBQ Sauce

An easy-to-follow grilled lamb chop recipe packed with a smoky Spanish-flavor in each bite.

Servings: 8-12 | Prep Time: 25 minutes | Cook Time: 20 minutes | 
Total Time: 45 minutes

Ingredients:
2 Tbsp Smoked Paprika
1 tsp         Ground Coriander
¼ cup Light Brown Sugar
2 Tbsp Clover Honey
2 Tbsp Champagne Vinegar
2 Tbsp Orange Zest
24         Baby Lamb Chops
Salt & Pepper

Directions:

1. In a medium saucepan, heat olive oil over medium heat.
2. Place shallots and garlic in pan. Cook until soft and golden.
3. Pour orange juice. Cook for 8 minutes or until reduced by half.
4. Add tomatoes, ketchup, paprika, coriander, sugar, honey, and vinegar. Cook for 10 minutes.
5. Remove saucepan from heat. Season with salt and pepper to taste. Mix in orange zest.
6. Using a blender, puree until smooth. Remove ½ cup mixture, and let cool.
7. Heat grill. Brush lamb with olive oil, and season with salt and pepper.
8. Cook lamb on grill for 2-3 minutes. Flip and brush with sauce. Grill for another 2-3 minutes. Once cooked, move to plate and serve using remaining sauce.