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  • Grilled Baby Lamb Chops With Blood Orange Sauce

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    Ingredients

    • 1 1/2 c. orange juice
    • 3 x pomegranates juiced
    • 1/4 c. port
    • 1 c. red wine
    • 1 lrg shallot minced
    • 1 x carrot minced
    • 1 x celery stalk minced
    • 1 c. chicken stock
    • 4 x black peppercorns
    • 4 x parsley sprigs
    • 1 x bay leaf
    • 2 Tbsp. cool butter Salt to taste Freshly-grnd black pepper to taste
    • 10 sm red potatoes
    • 1/4 c. extra virgin olive oil
    • 4 x garlic cloves coarsely minced
    • 1/2 Tbsp. grnd coriander
    • 1 Tbsp. grnd fennel seed
    • 1 Tbsp. cumin
    • 1/4 c. coarsely-minced cilantro Salt to taste Freshly-grnd black pepper to taste Extra virgin olive oil as needed
    • 12 x baby lamb chops Salt to taste Freshly-grnd black pepper to taste
    • 1/4 c. toasted pine nuts

    Directions

    1. Blood Orange Sauce: Place all ingredients in a medium saucepan and cook till reduced to a sauce consistency. Strain and whisk in cool butter. Season with salt and pepper to taste.
    2. Coriander Potatoes: Parboil potatoes, cold and quarter. Heat oil in a large saute/fry pan over medium heat. Add in potatoes and saute/fry till lightly golden brown. Add in garlic and spices and cook for 3 to 4 min. Season with salt and pepper to taste. Add in cilantro.
    3. Lamb Chops: Heat a large grill pan. Brush lamb chops with extra virgin olive oil and season with salt and pepper to taste. Grill on each side for 2 to 3 min. Serve 3 per person, drizzle with blood orange sauce, toasted pinenuts and serve with potatoes.
    4. This recipe yields 4 servings.
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