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!
rates of the grill (the bobby flay way) or just do it
o taste, 1 tablespoon ancho chili powder and he garlic powder
Add the garlic, thyme and chili flakes and cook until the
Combine tomatoes and water; bring to boil.
Add onions, pepper, salt and garlic.
Mix well and bring to boil.
Add ground beef (uncooked), stirring constantly.
After coming to good boil, cover and simmer for 90 minutes.
Add water, if needed.
Add 4 1/2 tablespoons chili seasoning (Bobby uses Morton's).
Cover and simmer 60 minutes.
Add 2 cups mashed cooked pinto beans to tighten the chili (an old trick Bobby learned from an army cookbook).
nd add Chipoltle chili powder to taste, regular chili powder, and onions
ginger, roasted cumin seeds, turmeric, chili paste, tomato paste, honey, soy
igh heat. Cook and stir lamb until browned and crumbly, 5
Brown lamb well in its own drippings in large, deep frying pan.
As lamb browns, mix in onion, celery and green pepper, cooking over medium heat until onion is soft and lightly browned. Spoon off fat.
Brown ground lamb, drain.
Slice onion in small pieces and brown.
Mix lamb, onion, tomatoes, beans and tomato sauce.
Heat to a slow boil and dilute to taste.
Add 1 tablespoon chili powder, salt and black pepper to taste.
Simmer 15 to 30 minutes.
Serve hot with Ritz crackers or pour over rice.
Serves 6 to 10 persons.
Combine lamb, chili and garlic paste, black bean sauce, soy sauce and sesame oil in a medium bowl and toss to coat. Set aside, covered, to marinate for 1 hour. Thread lamb and onion onto 8 bamboo skewers.
Preheat grill. Grill kebabs until browned and cooked to your liking.
Serve kebabs sprinkled with toasted sesame seeds.
rozen spinach.
Brown ground lamb in skillet, then remove to
small bowl, combine the chili powder, salt, and cayenne. Rub
In a large pot, cook onions and ground lamb in olive oil over medium heat.
When onions are soft and meat browned, season with red pepper flakes, basil, cumin, cinnamon, garlic, chili powder, dried oregano, cocoa powder, sugar, and bay leaf, and salt and pepper to taste. Cook for 1 or 2 minutes. Stir in tomatoes and beans. Increase heat to bring soup to a boil. Reduce heat, and simmer for 15 minutes.
Coat a large, heavy-bottomed stock pot with spray oil and heat; cook onions and ground lamb over medium heat.
When onions are soft and meat browned; drain well.
Add garlic and season with red pepper flakes, oregano, cumin, allspice, cinnamon, chili powder, bay leaf, and salt and pepper to taste.
Saute for 1 to 2 minutes.
Add tomatoes and beans; bring soup to a boil.
Reduce heat, simmer for 15 minutes.
Ladle into bowls and garnish with toppings.
ot, cook onions and ground lamb in olive oil over medium
Cut all fat from meat, and brown in Dutch oven with the butter. Turn meat to all sides to brown.
Remove from pot and saute cut up onions.
Remove onions and return lamb to pot.
Sprinkle the onions over the meat, add pepper, salt and caraway seed.
Cover and simmer until meat can be pierced with fork.
This will take about 2 hours on a low flame, or according to weight of meat.
ve Chasen stopped making the chili himself) is a quarter
Heat the oil in a medium saucepan over medium heat.
Add onion and garlic and saute until just translucent, about 3 minutes.
Add the chillies and cook for one minute.
Add the lamb and cook until it is browned.
Add the tomatoes, beans, red pepper, stock, oregano, mint sauce, cumin and paprika. Bring mixture to a boil, stirring well.
Reduce the heat, cover the pan and simmer for a minimum of 30 minutes, ideally up to an hour, stirring occasionally. Serve with steamed rice.
br>When hot, add the lamb and brown thoroughly, about 8