8 Australian Lamb loin chops
Juice of 2 naval oranges
2 tbs olive oil
salt & pepper


Gremolata
Rind of 2 naval oranges, finely chopped
1/4 cup chpped mint
1 garlic clove, minced

Green Beans
16 to 20 fresh green beans
1 tbs extra-virgin olive oil
2 tbs sliced almonds toasted
salt & pepper

Go!

1) Put lamb on flat glass or ceramic dish. Combine orange juice with olive oil and pour over the lamb, turning chops to coat well in mixture. Season to taste with salt & pepper, cover with plastic & marinte for 20 to 30 minutes, turning chops over occasionaly.

2) Make Gremolata by mixing rind, mint & garlic in bowl. Set aside.

3) Preheat grill to medium. Pat the lamb dry and grill for aout 4 minutes per side.

Medium rare chops are 130F - plump and springy.
4) Steam beans for 1 minute, until tender & crisp. Add olive oil, almonds. Season, shake pan until heated through.
Serve lamb w/ beans and spoon orange-mint gremolata over everything or serve on side.