Grilled Baby Lamb Chops With Blood Orange Sauce
Author: 
Recipe Type: Entree
Cuisine: American
Serves: 4
 
Ingredients
Blood Orange Sauce
  • 1½ cup orange juice
  • 3 pomegranates (juiced)
  • ¼ 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
  • ¼ cup olive oil
  • 4 garlic cloves (coarsely chopped)
  • ½ tablespoon ground coriander
  • 1 tablespoon ground fennel seed
  • 1 tablespoon cumin
  • ¼ 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)
  • ¼ cup toasted pine nuts
Instructions
Blood Orange Sauce
  1. 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
  1. 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
  1. 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.
  2. This recipe yields 4 servings.
Recipe by Embers and Flame at http://www.embersandflame.com/recipes/grilled-baby-lamb-chops-with-blood-orange-sauce/