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!
FOR THE LAMB CHOPS: Season chops with all of the above
For the glaze: In a small bowl, mix all of the glaze ingredients together until combined.
For the lamb chops: Preheat a gas or charcoal grill to medium.
Brush each lamb chop on both sides with olive oil and season with salt and pepper. Cook until golden brown, 3 to 4 minutes. Turn over and cook an additional 3 to 4 minutes for medium rare. During the last 2 minutes of cooking, brush the chops on both sides with the Molasses-Mustard Glaze.
covered for 1 day.
Serve at room temperature.
Lamb chops:.
auce ingredients together and refrigerate for at least 30 minutes before
Pierce beef with fork.
Combine all spice ingredients in a container. Generousley sprinkle with McCormick's Montreal Steak Seasoning.
Add meat and marinate steak or lamb chops for at least one hour.
Grill or Broil them.
Grill - Grill on both sides until desired doneness.
Broil - Place meat in a baking dish. Broil 6 inches from oven element for appr. 8 minutes on each side (or until desired doneness). Pour remaining marinade over beef when turning.
For the lamb chops, combine all ingredients except lamb chops in a large shallow dish.
on medium heat. Cook potatoes for 15-20 mins, until tender
n the oil. Coat the lamb chops on both sides with the
edium shallow bowl. Lightly coat lamb chops in flour; shake off excess
Combine lamb chops with lemon zest, lemon juice, garlic and spices. Marinate for at least 30 mins.
In a large frying pan, heat oil over high heat. Remove chops from marinade then toss potatoes in marinade. Add meat and potatoes to frying pan and cook for 8-10 mins, turning frequently, until potatoes are crisp and lamb is cooked to your liking. Transfer to a serving plate and spoon any pan juices over top.
Serve with lemon wedges and salad.
he oven to 450\u00b0F. For the red pepper sauce, place
Heat oil in a large saucepan on medium heat. Cook onion, garlic, pepper, zucchini and eggplant, stirring, for 5 mins. Add tomatoes and tomato paste; bring to a boil. Reduce heat to low; cover and simmer for about 20 mins or until vegetables have softened.
Meanwhile, cook lamb chops on a heated oiled grill pan (or on the grill) 4 mins each side or until cooked to desired doneness. Serve with ratatouille.
00b0C.
Pat dry the lamb chops and place them onto an
Place lamb chops in a shallow dish. Whisk
Add lamb chops, turning to coat in marinade. Let stand for 10 mins
ixture into lamb chops, cover and allow to marinate for 30-40 mins
Pour over lamb, turning to coat. Set aside for 15 mins.
Sprinkle chops lightly on both sides with
For the marinade, heat the rice