Name: Grilled Baby Lamb Chops with Blood Orange Sauce, Toasted Pinenuts and Coriander Potatoes
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H45M0.000S
Cuisine: american
Ingredients: 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; 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; olive oil; 12 baby lamb chops; Salt and freshly ground pepper; 1/4 cup toasted pine nuts

Directions

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.