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Ingredientes
- 1 1/2 c. orange juice
- 3 x pomegranates juiced
- 1/4 c. port
- 1 c. red wine
- 1 lrg shallot minced
- 1 x carrot minced
- 1 x celery stalk minced
- 1 c. chicken stock
- 4 x black peppercorns
- 4 x parsley sprigs
- 1 x bay leaf
- 2 Tbsp. cool butter Salt to taste Freshly-grnd black pepper to taste
- 10 sm red potatoes
- 1/4 c. extra virgin olive oil
- 4 x garlic cloves coarsely minced
- 1/2 Tbsp. grnd coriander
- 1 Tbsp. grnd fennel seed
- 1 Tbsp. cumin
- 1/4 c. coarsely-minced cilantro Salt to taste Freshly-grnd black pepper to taste Extra virgin olive oil as needed
- 12 x baby lamb chops Salt to taste Freshly-grnd black pepper to taste
- 1/4 c. toasted pine nuts
Direcciones
- Blood Orange Sauce: Place all ingredients in a medium saucepan and cook till reduced to a sauce consistency. Strain and whisk in cool butter. Season with salt and pepper to taste.
- Coriander Potatoes: Parboil potatoes, cold and quarter. Heat oil in a large saute/fry pan over medium heat. Add in potatoes and saute/fry till lightly golden brown. Add in garlic and spices and cook for 3 to 4 min. Season with salt and pepper to taste. Add in cilantro.
- Lamb Chops: Heat a large grill pan. Brush lamb chops with extra virgin olive oil and season with salt and pepper to taste. Grill on each side for 2 to 3 min. Serve 3 per person, drizzle with blood orange sauce, toasted pinenuts and serve with potatoes.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 847g | |
| Recipe makes 4 servings | |
| Calories 717 | |
| Calories from Fat 208 | 29% |
| Total Fat 23.82g | 30% |
| Saturated Fat 4.9g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 197mg | 8% |
| Potassium 2744mg | 78% |
| Total Carbs 105.41g | 28% |
| Dietary Fiber 9.9g | 33% |
| Sugars 32.52g | 22% |
| Protein 11.52g | 18% |
