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Grilled Baby Lamb Chops With Blood Orange Sauce

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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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