This is a print preview of "Grilled Baby Lamb Chops With Blood Orange Sauce" recipe.

Grilled Baby Lamb Chops With Blood Orange Sauce Recipe
by Global Cookbook

Grilled Baby Lamb Chops With Blood Orange Sauce
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  Servings: 4

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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