Lamb chops?!


Question: Yes, indeed. Going to try this recipe tomorrow actually:

Grilled Lamb Chops with Blood Orange Sauce

Lamb chops:
olive oil
12 baby lamb chops
Salt and freshly ground pepper
1/4 cup toasted pine nuts

Heat a large grill pan. Brush lamb chops with olive oil and season with salt and pepper to taste. Grill on each side for 2-3 minutes. Serve 3 per person, drizzle with blood orange sauce, toasted pinenuts and serve with potatoes.


Blood Orange Sauce:
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

Place all ingredients 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.

Answers: Yes, indeed. Going to try this recipe tomorrow actually:

Grilled Lamb Chops with Blood Orange Sauce

Lamb chops:
olive oil
12 baby lamb chops
Salt and freshly ground pepper
1/4 cup toasted pine nuts

Heat a large grill pan. Brush lamb chops with olive oil and season with salt and pepper to taste. Grill on each side for 2-3 minutes. Serve 3 per person, drizzle with blood orange sauce, toasted pinenuts and serve with potatoes.


Blood Orange Sauce:
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

Place all ingredients 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.
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Other Answers (3)

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  • peppy_girl84's Avatar by peppy_gi...
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    • LAMB CHOPS WITH MUSHROOMS
    These tasty lamb chops are served with a sauce made with beef broth and red wine.
    INGREDIENTS:

    * 8 lamb chops, about 2 1/2 pounds
    * salt and pepper
    * 1 tablespoon olive oil
    * flour
    * 8 ounces mushrooms, sliced
    * 6 green onions, sliced
    * 4 medium cloves garlic, minced
    * 1 tablespoon butter
    * 1 cup beef broth
    * 1/2 cup dry red wine, such as pinot noir

    PREPARATION:
    Sprinkle lamb chops with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Lightly coat chops with flour; place in hot skillet. Sear until well browned, turning once. Remove to a plate and set aside.To the skillet add the mushrooms, green onions, garlic, and butter. Cook the vegetables, stirring, for 4 minutes. Add beef broth and red wine and simmer until reduced by about 1/3. Add lamb chops, cover skillet, and cook for about 15 to 20 minutes, or until lamb chops are done as desired.
    Serves 4.
    delicous, Don't over cook (med rare) spice with garlic and rosmary
    Delicious!!! Season with seasoning salt and marinade in garlic and Worcester sauce. Grill on low and don't over cook


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