Grilled Baby Lamb Chops With Blood Orange Sauce
- Ready In:
- 51mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
-
Blood Orange Sauce
- 354.88 ml blood orange juice
- 3 pomegranates, juice of
- 59.14 ml port wine
- 236.59 ml red wine
- 1 large shallot, chopped
- 1 carrot, chopped
- 1 stalk celery, chopped
- 236.59 ml chicken stock
- 4 black peppercorns
- 4 sprig parsley
- 1 bay leaf
- 29.58 ml of cold butter
- salt & freshly ground black pepper, to taste
-
Lamb Chops
- 29.58 ml olive oil, more as needed
- 12 baby lamb chops
- salt & freshly ground black pepper, to taste
- 59.14 ml pine nuts, toasted
directions
- Blood Orange Sauce: Place all ingredients for the sauce 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.
- Lamb Chops: Heat a large grill pan.
- Brush lamb chops with olive oil and season with salt and pepper.
- Grill on each side for 2 to 3 minutes.
- Serve 3 per person, drizzle with blood orange sauce and top with toasted pine nuts.
- Delicious when served with the recipe I posted here for Bobby Flay's Coriander Potatoes.
- Enjoy!
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RECIPE SUBMITTED BY
Pianolady
United States