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Recipe courtesy of Bobby Flay

Show: Hot off the Grill with Bobby Flay

Episode: Baby Lamb Chops

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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

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.

My Private Notes

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
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