Grilled Baby Lamb Chops With Blood Orange Sauce

• 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

1. Blood Orange Sauce: Place all ingredients for the sauce in a medium saucepan and cook until reduced to a sauce consistency.
2. Strain, and whisk in cold butter.
3. Season with salt and pepper to taste.
4. Lamb Chops: Heat a large grill pan.
5. Brush lamb chops with olive oil and season with salt and pepper.
6. Grill on each side for 2 to 3 minutes.
7. Serve 3 per person, drizzle with blood orange sauce and top with toasted pine nuts.
8. Delicious when served with the recipe I posted here for Bobby Flay's Coriander Potatoes.
9. Enjoy!

orange sauce, orange juice, port wine, red wine, shallot, carrot, celery, chicken stock, black peppercorns, parsley, bay leaf, butter, salt, chops, olive oil, lamb chops, salt, pine nuts

Taken from www.food.com/recipe/grilled-baby-lamb-chops-with-blood-orange-sauce-106319 (may not work)