Grilled Lamb Chops with Pomegranate Sauce

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Grilled Lamb Chops with Pomegranate Sauce

for the sauce:
1 1/2 c. orange juice
3 juiced pomegranates
1/4 c. port wine
1 c. red wine
1 large chopped shallot
1 chopped carrot
1 chopped celery stalk
1 c. chicken stock
4 black peppercorns
4 sprigs parsley
1 bay leaf
2 tbsp. cold butter
salt and pepper to taste

for the meat:
12 baby lamb chops
Olive oil
salt and pepper to taste
1/4 c. toasted pine nuts, optional


for the sauce:
Place the orange juice, pomegranates, port and red wines,
shallot, carrot, celery, stock, peppercorns, parsley and the
bay leaf in a medium saucepan.
Cook until reduced to a sauce consistency.
Strain and whisk in the cold butter.
Season with salt and pepper to taste.
for the meat:
Heat a large grilling pan.
Brush lamb chops with olive oil.
Then season with salt and pepper.
Grill on each side for 2 to 3 minutes.
Drizzle with blood orange sauce and the toasted pine nuts
before serving.
Makes 4 servings of 3 per person.