Recipes Ingredients Meat & Poultry Lamb Recipes Lamb Chops with Citrus Sauce and Baby Mache Salad By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Servings: 4 A citrusy sauce that needs little prep time brightens the taste of seared lamb chops for a refined weeknight meal. Ingredients 8 lamb rib chops (4 to 5 ounces each) Coarse salt and freshly ground pepper 3 Cara Cara oranges 1 pummelo 2 Oroblancos ½ ounce (1 tablespoon) unsalted butter 1 garlic clove, minced 1 large shallot, minced 1 teaspoon sugar ¾ cup creme fraiche 1 tablespoon extra-virgin olive oil 4 ounces mache (about 4 cups) 1 ounce Bull's Blood beet microgreens or salad greens (about 1 cup) 1 ounce rainbow microgreens or salad greens (about 1 cup) Directions Let lamb stand at room temperature for 30 minutes. Pat dry with paper towels. Season with salt and pepper. Cut ends off 1 orange. Cut off peel, pith, and outer membrane, following the curve of the fruit. Cut between membranes to remove segments, and place in a small bowl. Squeeze juice from membranes into another bowl, and discard membranes. Repeat with pummelo and Oroblancos, combining and reserving 3 tablespoons juice. Melt butter in a large skillet over medium-high heat. Add lamb, and cook until internal temperature registers 130 degrees on an instant-read thermometer, about 3 minutes per side for medium-rare. Transfer lamb to a platter, reserving pan with drippings. Cover lamb loosely with foil, and let stand. Add garlic and shallot to drippings in pan. Cook over medium-low heat until softened, about 4 minutes. Juice remaining 2 oranges (you should have 2/3 cup juice). Add juice and sugar to pan, and increase heat to medium. Cook, whisking often, until reduced by half, about 5 minutes. Whisk in creme fraiche, and cook until sauce coats the back of a spoon, about 5 minutes. Whisk reserved mixed citrus juice and oil in a large bowl. Toss with greens, then season with salt and pepper. Divide salad and citrus among 4 plates. Serve each with 2 lamb chops. Spoon sauce over lamb. Serve immediately. Print