Grilled Baby Lamb Chops With Blood Orange Sauce - cooking recipe

Ingredients

Blood Orange Sauce
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
Lamb Chops
2 tablespoons olive oil, more as needed
12 baby lamb chops
salt & freshly ground black pepper, to taste
1/4 cup pine nuts, toasted

Preparation

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!