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    Baby Lamb Chops w/Blood Orange Sauce


    Source of Recipe


    by ddw121/EDC, from Foodnetwork.com - Chef Bobby Flay

    Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=9421.6

    List of 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

    Recipe



    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.
 

 

 

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