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

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.