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.

On Tonight

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

Blood Orange Sauce:

CORIANDER POTATOES:

Lamb chops:

CORIANDER POTATOES:

Lamb chops:

Categories:

Related Pages