Grilled Baby Lamb Chops With Blood Orange Sauce |
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Prep Time: 45 Minutes Cook Time: 6 Minutes |
Ready In: 51 Minutes Servings: 4 |
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I have a blood orange tree in my front yard, and it is about that time again for us to bring in our crop ... so I pulled out this favorite recipe of ours. This is from Bobby Flay - and is delicious served with his Coriander Potatoes which I am also posting here! Ingredients:
1 1/2 cups blood orange juice |
3 pomegranates, juice of |
1/4 cup port wine |
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 of cold butter |
salt & freshly ground black pepper, to taste |
2 tablespoons olive oil, more as needed |
12 baby lamb chops |
salt & freshly ground black pepper, to taste |
1/4 cup pine nuts, toasted |
Directions:
1. Blood Orange Sauce: Place all ingredients for the sauce in a medium saucepan and cook until reduced to a sauce consistency.
2. Strain, and whisk in cold butter.
3. Season with salt and pepper to taste.
4. Lamb Chops: Heat a large grill pan.
5. Brush lamb chops with olive oil and season with salt and pepper.
6. Grill on each side for 2 to 3 minutes.
7. Serve 3 per person, drizzle with blood orange sauce and top with toasted pine nuts.
8. Delicious when served with the recipe I posted here for Bobby Flay's Coriander Potatoes.
9. Enjoy!
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