Grilled Baby Lamb Chops with Blood Orange Sauce, Toasted Pinenuts and Coriander Potatoes
- Total: 45 min
- Prep: 10 min
- Cook: 35 min
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- Total: 45 min
- Prep: 10 min
- Cook: 35 min
Ingredients
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
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.
