Grilled Baby Lamb Chops with Blood Orange Sauce, Toasted Pinenuts & Coriander Potatoes (Bobby Flay) |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 1 |
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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:
1. Blood Orange Sauce:
2. 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.
3. Coriander Potatoes:
4. 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.
5. Lamb chops:
6. 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.
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