Instructions: Blood Orange Sauce: 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.

Coriander Potatoes: Parboil potatoes, cool and quarter. Heat oil in a large saute pan over medium heat. Add potatoes and saute until lightly golden. Add garlic and spices and cook for 3 to 4 minutes. Season with salt and pepper to taste. Add cilantro.

Lamb Chops: 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 to 3 minutes. Serve 3 per person, drizzle with blood orange sauce, toasted pinenuts and serve with potatoes.

This recipe yields 4 servings.

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