Veal Chops with Orange Sauce
In a wide shallow bowl, whisk together the grapefruit juice, honey and paprika, season with salt. Add the chops turning to coat and marinate 1 hour.
Heat 3 tablespoons of oil in a pan, lift the chops from the marinade (reserve the marinade) and saute until golden brown about 2 minutes per side.
Preheat the oven to 80°C (approximately 175°F). Remove the chops from the pan, reserve the pan and wrap the chops in aluminum foil and keep warm in the oven.
Pour the orange juice and the reserved marinade into the pan, scraping up any browned bits. Bring to a boil and cook until slightly reduced, season with salt and pepper.
In a bowl, whisk together 3 tablespoons of oil and 1 tablespoon vinegar, season with salt and pepper. Rinse the lettuce and pat dry, add to the bowl and toss to coat.
Remove the chops from the aluminum foil and drizzle with the orange sauce. Serve with the lamb's lettuce.