Grilled Baby Lamb Chops With Blood Orange Sauce Toasted Pinenuts And Coriander Potatoes Recipes

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GRILLED BABY LAMB CHOPS WITH BLOOD ORANGE SAUCE



Grilled Baby Lamb Chops With Blood Orange Sauce image

I have a blood orange tree in my front yard, and it is about that time again for us to bring in our "crop"... so I pulled out this favorite recipe of ours. This is from Bobby Flay -- and is delicious served with his Coriander Potatoes which I am also posting here!

Provided by Pianolady

Categories     Lamb/Sheep

Time 51m

Yield 4 serving(s)

Number Of Ingredients 17

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

Steps:

  • 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!

Nutrition Facts : Calories 1278.1, Fat 95.5, SaturatedFat 38.8, Cholesterol 228, Sodium 314.4, Carbohydrate 39, Fiber 1.8, Sugar 30.6, Protein 51.4

FIRE ROASTED BABY LAMB CHOPS WITH SMOKED PAPRIKA-ORANGE BBQ SAUCE



Fire Roasted Baby Lamb Chops with Smoked Paprika-Orange BBQ Sauce image

Provided by Bobby Flay | Bio & Top Recipes

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 14

2 tablespoons canola oil, plus more for brushing
3 shallots, chopped
2 cloves garlic, chopped
1 cup fresh orange juice
2 cups pureed canned plum tomatoes
1/2 cup ketchup
1 tablespoon smoked paprika
1/2 teaspoon ground coriander
2 tablespoons light brown sugar
1 tablespoon clover honey
1 tablespoon aged sherry vinegar
1 teaspoon finely grated orange zest
Kosher salt and freshly ground black pepper
12 baby lamb chops, bone on and frenched

Steps:

  • Heat the oil in a medium saucepan over medium heat. Add the shallots and garlic and cook until soft. Add the orange juice and cook until reduced by half, about 8 minutes. Then add the tomatoes, ketchup, paprika, coriander, sugar, honey and vinegar and cook until slightly reduced, about 10 minutes. Remove from the heat, season with salt and pepper and stir in the orange zest. Puree until smooth using an immersion blender. Remove 1/2 cup to serve with the cooked lamb. Let cool to room temperature.
  • Heat the grill to high for direct grilling. Brush the lamb with canola oil and sprinkle with salt and pepper on both sides. Place the chops on the grill and cook for 2 to 3 minutes. Flip, brush with some of the sauce, and grill another 2 to 3 minutes. Remove to a platter and serve with the reserved sauce.

GRILLED BABY LAMB CHOPS WITH HONEY, HORSERADISH, MUSTARD, MINT GLAZE



Grilled Baby Lamb Chops with Honey, Horseradish, Mustard, Mint Glaze image

Provided by Bobby Flay

Categories     main-dish

Time 11m

Yield 4 servings, 3 chops per person

Number Of Ingredients 9

12 baby lamb chops
Olive oil
Salt and freshly ground pepper
Glaze, recipe follows
1/4 cup Dijon mustard
1/4 cup honey
2 tablespoons prepared horseradish, drained
3 tablespoons finely chopped fresh mint
Salt and pepper

Steps:

  • Preheat grill to high. Brush chops on both sides with olive oil and season with salt and pepper. Grill for 2 to 3 minutes on both sides for medium-rare doneness. Remove from grill and brush with the glaze.
  • Whisk ingredients together in a medium bowl and season with salt and pepper to taste.

CHEF JOHN'S GRILLED LAMB WITH MINT ORANGE SAUCE



Chef John's Grilled Lamb with Mint Orange Sauce image

Using a blend of Mediterranean herbs and spices and a touch of cinnamon, these tender grilled lamb chops are served with orange and fresh mint sauce.

Provided by Chef John

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 4h25m

Yield 5

Number Of Ingredients 14

2 pounds lamb loin chops
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon cumin
1 teaspoon mixed herbs - Italian, Greek, or French blend
½ teaspoon black pepper
½ teaspoon ground coriander
¼ teaspoon cinnamon
1 pinch cayenne pepper
salt as needed
¼ cup orange marmalade
1 pinch hot chili flakes
½ tablespoon rice vinegar
1 tablespoon chopped fresh mint

Steps:

  • Place lamb chops in a large bowl. Season with olive oil, garlic, cumin, mixed herbs, pepper, coriander, cinnamon, cayenne, and salt. Toss until well coated with oil and seasonings. Cover and refrigerate. Allow to marinate at least 4 hours.
  • Preheat an outdoor grill for high heat and lightly oil the grate. Place lamb chops on grill. Sprinkle the chops with a bit of salt. Grill until seared on the first side, 4 to 7 minutes depending on the size of the chops. Rotate chops a half turn on the grill about a minute before turning them. Turn and grill the other side to desired doneness, another 4 to 7 minutes. For medium rare, an instant-read thermometer inserted into the center should bead 125 to 130 degrees F (54 degrees C). Transfer to a serving dish and tent loosely with foil.
  • Place marmalade in bowl. Add chili flakes, mint, and rice vinegar. Stir together thoroughly.
  • Brush the sauce over the chops and serve.

Nutrition Facts : Calories 437.8 calories, Carbohydrate 12.4 g, Cholesterol 107.6 mg, Fat 30.6 g, Fiber 0.7 g, Protein 27.6 g, SaturatedFat 11.4 g, Sodium 125.5 mg, Sugar 9.7 g

SIMPLE GRILLED LAMB CHOPS



Simple Grilled Lamb Chops image

Provided by Sam Sifton

Categories     dinner, easy, quick, weekday, main course

Time 30m

Yield Serves 6

Number Of Ingredients 4

6 to 8 loin lamb chops
4 cloves garlic, peeled and smashed
Kosher salt
Freshly ground black pepper to taste

Steps:

  • Preheat a grill or cast-iron grill pan over high heat. If using a charcoal grill, build the fire so that one side of the grill has more coals than the other - a "hot" side. If using a grill pan, preheat the oven to 400 degrees.
  • Rub the lamb chops with the garlic and season aggressively with salt and pepper. If grilling, place on the hot side for 2 minutes per side. Move the chops to the cooler side of the grill to cook through, an additional 6 to 7 minutes. If using a grill pan, grill one side for 2 minutes to sear, then turn over the chops and place the pan in the oven for 5 to 6 minutes. Remove from the grill or oven and allow to sit 5 minutes before serving.

Nutrition Facts : @context http, Calories 499, UnsaturatedFat 22 grams, Carbohydrate 1 gram, Fat 46 grams, Fiber 0 grams, Protein 19 grams, SaturatedFat 20 grams, Sodium 315 milligrams, Sugar 0 grams

GRILLED BABY LAMB CHOPS WITH CRISPY ROSEMARY



Grilled Baby Lamb Chops with Crispy Rosemary image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 20m

Yield 4 appetizer servings

Number Of Ingredients 6

1/4 cup olive oil
4 cloves garlic, peeled and sliced thin
4 tablespoons fresh rosemary leaves
2 lemons, zested
8 single lamb chops
Salt and freshly ground black pepper

Steps:

  • Heat olive oil in a pan over medium-high heat; add the sliced garlic and cook until it just begins to turn brown. Add the rosemary and continue cooking until rosemary is crispy and garlic is nicely brown. Let cool and stir in lemon zest.
  • Prepare a hot grill.
  • Season lamb chops with salt and pepper. Brush with oil of the marinade and grill to desired doneness; medium-rare is recommended. Arrange on a platter and spoon solids of rosemary mixture on top and serve.

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