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Grilled Baby Lamb Chops with Blood Orange Sauce

Blood Orange Sauce:
1 1/2 cup orange juice
3 pomegranates -- juiced
1/4 cup port
1 cup red wine
1 large shallot -- chopped
1 carrot -- chopped
1 celery stalk -- chopped
1 cup chicken stock
4 black peppercorns
4 parsley sprigs
1 bay leaf
2 tablespoons cold butter
Salt -- to taste
Freshly-ground black pepper -- to taste

Coriander Potatoes:
10 small red potatoes
1/4 cup olive oil
4 garlic cloves -- coarsely chopped
1/2 tablespoon ground coriander
1 tablespoon ground fennel seed
1 tablespoon cumin
1/4 cup coarsely-chopped cilantro
Salt -- to taste
Freshly-ground black pepper -- to taste


Lamb Chops:
Olive oil -- as needed
12 baby lamb chops
Salt -- to taste
Freshly-ground black pepper -- to taste
1/4 cup toasted pine nuts


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 to 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 to 3 minutes. Serve 3 per person, drizzle with blood orange sauce, toasted pinenuts and serve with potatoes.


This recipe yields 4 servings.


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