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

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  • Total: 45 min
  • Prep: 10 min
  • Cook: 35 min
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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


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


  1. 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.


  1. 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:

  1. 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.