Grilled Baby Lamb Chops With Blood Orange Sauce
By á-170456
Ingredients
- BLOOD ORANGE SAUCE:
- 1 1/2 cup orange juice
- 3 pomegranates juiced
- 1/4 cup port
- 1 cup red wine
- 1 large shallot chopped
- 1 carrot chopped
- 1 celery stalk chopped
- 1 cup chicken stock
- 4 black peppercorns
- 4 parsley sprigs
- 1 bay leaf
- 2 tablespoons cold butter
- Salt to taste
- Freshly-ground black pepper to taste
- CORIANDER POTATOES:
- 10 small red potatoes
- 1/4 cup olive oil
- 4 garlic cloves coarsely chopped
- 1/2 tablespoon ground coriander
- 1 tablespoon ground fennel seed
- 1 tablespoon cumin
- 1/4 cup coarsely-chopped cilantro
- Salt to taste
- Freshly-ground black pepper to taste
- LAMB CHOPS:
- Olive oil as needed
- 12 baby lamb chops
- Salt to taste
- Freshly-ground black pepper to taste
- 1/4 cup toasted pine nuts
Details
Servings 4
Preparation
Step 1
Blood Orange Sauce: Place all ingredients in a medium saucepan and cook until reduced to a sauce consistency. Strain and whisk in cold butter. Season with salt and pepper to taste.
Coriander Potatoes: Parboil potatoes, cool and quarter. Heat oil in a large saute pan over medium heat. Add potatoes and saute until lightly golden. Add garlic and spices and cook for 3 to 4 minutes. Season with salt and pepper to taste. Add cilantro.
Lamb Chops: Heat a large grill pan. Brush lamb chops with olive oil and season with salt and pepper to taste. Grill on each side for 2 to 3 minutes. Serve 3 per person, drizzle with blood orange sauce, toasted pinenuts and serve with potatoes.
This recipe yields 4 servings.
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