Grilled Baby Lamb Chops with Blood Orange Sauce, Toasted Pinenuts & Coriander Potatoes

Total Time:
45 min
10 min
35 min

  • Blood Orange Sauce:
  • 1 1/2 cup orange juice
  • 3 pomegranates, juices
  • 1/4 cup port
  • 1 cup red wine
  • 1 large shallot, chopped
  • 1 carrot, chopped
  • 1 stalk celery chopped
  • 1 cup chicken stock
  • 4 black peppercorns
  • 4 sprigs parsley
  • 1 bay leaf
  • 2 tablespoons cold butter
  • Salt and freshly ground pepper
  • Coriander Potatoes:
  • 10 small red potatoes
  • 1/4 cup olive oil
  • 4 cloves garlic, coarsely chopped
  • 1/2 tablespoon ground coriander
  • 1 tablespoon ground fennel seed
  • 1 tablespoon cumin
  • 1/4 cup coarsely chopped cilantro
  • Salt and freshly ground pepper
  • Lamb chops:
  • olive oil
  • 12 baby lamb chops
  • Salt and freshly ground pepper
  • 1/4 cup toasted pine nuts
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 3-4 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 2-3 minutes. Serve 3 per person, drizzle with blood orange sauce, toasted pinenuts and serve with potatoes.

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    Recipe courtesy of Food Network Kitchen