Best Grilled Baby Lamb Chops With Blood Orange Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GRILLED BABY LAMB CHOPS WITH BLOOD ORANGE SAUCE



Grilled Baby Lamb Chops With Blood Orange Sauce image

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!

Provided by Pianolady

Categories     Lamb/Sheep

Time 51m

Yield 4 serving(s)

Number Of Ingredients 17

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

Steps:

  • 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!

Nutrition Facts : Calories 1278.1, Fat 95.5, SaturatedFat 38.8, Cholesterol 228, Sodium 314.4, Carbohydrate 39, Fiber 1.8, Sugar 30.6, Protein 51.4

CHEF JOHN'S GRILLED LAMB WITH MINT ORANGE SAUCE



Chef John's Grilled Lamb with Mint Orange Sauce image

Using a blend of Mediterranean herbs and spices and a touch of cinnamon, these tender grilled lamb chops are served with orange and fresh mint sauce.

Provided by Chef John

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 4h25m

Yield 5

Number Of Ingredients 14

2 pounds lamb loin chops
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon cumin
1 teaspoon mixed herbs - Italian, Greek, or French blend
½ teaspoon black pepper
½ teaspoon ground coriander
¼ teaspoon cinnamon
1 pinch cayenne pepper
salt as needed
¼ cup orange marmalade
1 pinch hot chili flakes
½ tablespoon rice vinegar
1 tablespoon chopped fresh mint

Steps:

  • Place lamb chops in a large bowl. Season with olive oil, garlic, cumin, mixed herbs, pepper, coriander, cinnamon, cayenne, and salt. Toss until well coated with oil and seasonings. Cover and refrigerate. Allow to marinate at least 4 hours.
  • Preheat an outdoor grill for high heat and lightly oil the grate. Place lamb chops on grill. Sprinkle the chops with a bit of salt. Grill until seared on the first side, 4 to 7 minutes depending on the size of the chops. Rotate chops a half turn on the grill about a minute before turning them. Turn and grill the other side to desired doneness, another 4 to 7 minutes. For medium rare, an instant-read thermometer inserted into the center should bead 125 to 130 degrees F (54 degrees C). Transfer to a serving dish and tent loosely with foil.
  • Place marmalade in bowl. Add chili flakes, mint, and rice vinegar. Stir together thoroughly.
  • Brush the sauce over the chops and serve.

Nutrition Facts : Calories 437.8 calories, Carbohydrate 12.4 g, Cholesterol 107.6 mg, Fat 30.6 g, Fiber 0.7 g, Protein 27.6 g, SaturatedFat 11.4 g, Sodium 125.5 mg, Sugar 9.7 g

GRILLED BABY LAMB CHOPS WITH BLOOD ORANGE SAUCE, TOASTED PINENUTS AND CORIANDER POTATOES



Grilled Baby Lamb Chops with Blood Orange Sauce, Toasted Pinenuts and Coriander Potatoes image

Provided by Bobby Flay

Categories     main-dish

Time 45m

Number Of Ingredients 25

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

Steps:

  • 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.
  • 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.
  • 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.

GRILLED BABY LAMB CHOPS WITH HONEY, HORSERADISH, MUSTARD, MINT GLAZE



Grilled Baby Lamb Chops with Honey, Horseradish, Mustard, Mint Glaze image

Provided by Bobby Flay

Categories     main-dish

Time 11m

Yield 4 servings, 3 chops per person

Number Of Ingredients 9

12 baby lamb chops
Olive oil
Salt and freshly ground pepper
Glaze, recipe follows
1/4 cup Dijon mustard
1/4 cup honey
2 tablespoons prepared horseradish, drained
3 tablespoons finely chopped fresh mint
Salt and pepper

Steps:

  • Preheat grill to high. Brush chops on both sides with olive oil and season with salt and pepper. Grill for 2 to 3 minutes on both sides for medium-rare doneness. Remove from grill and brush with the glaze.
  • Whisk ingredients together in a medium bowl and season with salt and pepper to taste.

GRILLED BABY LAMB CHOPS WITH ORANGE-MINT YOGURT SAUCE



Grilled Baby Lamb Chops With Orange-Mint Yogurt Sauce image

DH and I took advantage of the nice weather yesterday and made these grilled lamb chops for dinner. The recipe is from Bobby Flay's "Boy Gets Grill" cookbook. While the recipe calls for baby lamb chops, Bobby says you can use regular lamb chops, too. DH and I used lamb loin chops and halved the recipe to suit 4 chops (the sauce, when halved, made enough for 6+ chops). Follow the recipe's proportion for the garlic. I am always heavy handed with the garlic since we love it, but it was a little strong in the sauce when I used more than required. Prep time includes refrigerating the sauce.

Provided by Dr. Jenny

Categories     < 60 Mins

Time 47m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup Greek yogurt
2 teaspoons finely grated orange zest
1/4 cup fresh orange juice
4 garlic cloves, finely chopped
2 tablespoons fresh mint leaves, finely chopped
salt & freshly ground black pepper
12 (4 ounce) baby lamb chops
olive oil
salt & freshly ground black pepper
1 orange, halved
chopped fresh mint leaves, garnish

Steps:

  • Stir all the sauce ingredients together and refrigerate for at least 30 minutes before serving (the sauce can be made a few hours in advance, covered, and kept refrigerated).
  • Heat your grill to high.
  • Brush the chops on both sides with olive oil and season with salt and pepper. Grill until lightly charred and crusty, 3 minutes.
  • Turn the chops over, reduce the heat to medium or move to a cooler part of the grill, and grill until just cooked through, 2-3 minutes more.
  • At the same time, grill the orange halves cut side down until heated through and lightly charred, 3 to 5 minutes. Remove and cut each half in half.
  • Serve the chops immediately, garnishing each plate with yogurt sauce, an orange quarter and fresh mint. Squeeze the oranges over the chops before eating.

GRILLED BABY LAMB CHOPS WITH CRISPY ROSEMARY



Grilled Baby Lamb Chops with Crispy Rosemary image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 20m

Yield 4 appetizer servings

Number Of Ingredients 6

1/4 cup olive oil
4 cloves garlic, peeled and sliced thin
4 tablespoons fresh rosemary leaves
2 lemons, zested
8 single lamb chops
Salt and freshly ground black pepper

Steps:

  • Heat olive oil in a pan over medium-high heat; add the sliced garlic and cook until it just begins to turn brown. Add the rosemary and continue cooking until rosemary is crispy and garlic is nicely brown. Let cool and stir in lemon zest.
  • Prepare a hot grill.
  • Season lamb chops with salt and pepper. Brush with oil of the marinade and grill to desired doneness; medium-rare is recommended. Arrange on a platter and spoon solids of rosemary mixture on top and serve.

FIRE ROASTED BABY LAMB CHOPS WITH SMOKED PAPRIKA-ORANGE BBQ SAUCE



Fire Roasted Baby Lamb Chops with Smoked Paprika-Orange BBQ Sauce image

Provided by Bobby Flay | Bio & Top Recipes

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 14

2 tablespoons canola oil, plus more for brushing
3 shallots, chopped
2 cloves garlic, chopped
1 cup fresh orange juice
2 cups pureed canned plum tomatoes
1/2 cup ketchup
1 tablespoon smoked paprika
1/2 teaspoon ground coriander
2 tablespoons light brown sugar
1 tablespoon clover honey
1 tablespoon aged sherry vinegar
1 teaspoon finely grated orange zest
Kosher salt and freshly ground black pepper
12 baby lamb chops, bone on and frenched

Steps:

  • Heat the oil in a medium saucepan over medium heat. Add the shallots and garlic and cook until soft. Add the orange juice and cook until reduced by half, about 8 minutes. Then add the tomatoes, ketchup, paprika, coriander, sugar, honey and vinegar and cook until slightly reduced, about 10 minutes. Remove from the heat, season with salt and pepper and stir in the orange zest. Puree until smooth using an immersion blender. Remove 1/2 cup to serve with the cooked lamb. Let cool to room temperature.
  • Heat the grill to high for direct grilling. Brush the lamb with canola oil and sprinkle with salt and pepper on both sides. Place the chops on the grill and cook for 2 to 3 minutes. Flip, brush with some of the sauce, and grill another 2 to 3 minutes. Remove to a platter and serve with the reserved sauce.

GRILLED BABY LAMB CHOPS WITH ORANGE-MINT YOGURT SAUCE



Grilled Baby Lamb Chops with Orange-Mint Yogurt Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 8h55m

Yield 8 servings

Number Of Ingredients 6

24 baby lamb chops
Olive oil
Salt and freshly ground pepper
2 oranges, halved
Orange-Mint Yogurt Sauce, recipe follows
Chopped fresh mint leaves, for garnish

Steps:

  • Heat grill to high. Brush chops with oil on both sides and season with salt and pepper. Grill the chops for 2 to 3 minutes on each side or until cooked to a medium-rare doneness. Brush the orange halves with oil and season with salt and pepper. Grill oranges, cut side down, until golden brown. Remove oranges from the grill and cut each half into quarters. Place bowl of yogurt sauce in the center of a platter and arrange chops around it with the orange quarters. Garnish with chopped mint.
  • 8 ounces yogurt
  • 1/4 cup freshly squeezed orange juice
  • 2 teaspoons finely grated orange zest
  • 4 cloves garlic, finely chopped
  • 2 tablespoons finely chopped fresh mint leaves
  • Salt and freshly ground pepper
  • Place the yogurt in a medium strainer lined with cheesecloth and place over a bowl. Refrigerate for at least 8 hours or overnight. Alternatively, buy thick Greek yogurt, which does not need to be drained. Scrape the drained yogurt into a clean bowl and discard the liquid that has drained. Stir in the remaining ingredients and refrigerate for 30 minutes before serving.

Related Topics