Grilled Baby Lamb Chops with Blood Orange Sauce, Toasted Pinenuts & Coriander Potatoes

• 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

1. Place all ingredients 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. Parboil potatoes, cool and quarter.
5. Heat oil in a large saute pan over medium heat.
6. Add potatoes and saute until lightly golden.
7. Add garlic and spices and cook for 3-4 minutes.
8. Season with salt and pepper to taste.
9. Add cilantro.
10. Heat a large grill pan.
11. Brush lamb chops with olive oil and season with salt and pepper to taste.
12. Grill on each side for 2-3 minutes.
13. Serve 3 per person, drizzle with blood orange sauce, toasted pinenuts and serve with potatoes.

orange juice, port, red wine, shallot, carrot, celery, chicken stock, black peppercorns, parsley, bay leaf, cold butter, salt, red potatoes, olive oil, garlic, ground coriander, ground fennel, cumin, cilantro, salt, olive oil, lamb chops, salt, nuts

Taken from www.foodnetwork.com/recipes/bobby-flay/grilled-baby-lamb-chops-with-blood-orange-sauce-toasted-pinenuts-coriander-potatoes-recipe.html (may not work)