Instructions: Prepare lamb chops: Rub lamb chops with rosemary, oil, salt, and pepper, and let them stand at room temperature up to 2 hours.

Make Sauce: Heat oven to 425 deg. Place lamb bones in a roasting pan and toss with 1 tbsp of the olive oil. Roast for 30 minutes. Sprinkle bones with flour and continue to roast until browned, 15 minutes more.

Meanwhile, in a large non-reactive saucepan, heat the remaining oil over medium heat. Add onions and cook until softened, 5 minutes. Add carrots, celery, sage, rosemary, mint, orange peel and salt and pepper, and cook until the vegetables begin to stick. Add 1/4 cup of chicken broth and stir well.

Transfer bones to saucepan. Discard all the fat from the roasting pan. Add water, wine, orange jui8ce, and remaining chicken broth and scrape the bottom of pan. Pour this liquid into the saucepan and boil over high heat. Reduce heat, and simmer, skimming the foam and fat frequently from the surface, until the liquid is reduced to 1 1/2 cups - about 1 1/4 hours.

Discard bones and strain the sauce through a fine sieve, pressing down on the solids to squeeze as much liquid as possible. Return the sauce to the saucepan and simmer until the consistency of gravy (about 1/2 cup). Cover and keep warm.

In a large cast-iron pan over high heat, add as many chops as will fit without touching. Cook the chops, turning them once, until well browned and an instant-read thermometer inserted in the thickest portion registers 135 Deg for medium-rare, 3 minutes. Repeat with the remaining chops. To serve, spoon the sauce onto plates and arrange two chops over sauce, with bones crossing.

Serves
6.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.