The cold air today had me frantically brainstorming some of the things I actually have to look forward to with all the long and dark and cold months ahead. I realized besides football, and pumpkin foods/drinks, pomegranate season would also be here soon! So here's one of my favorite meat dishes starring the fruit. It was the base of our Christmas dinner last year and I think I'll request it again this year!
Herbed Lamb Chops with Pomegranate Reduction
Perfect with a side of couscous.
Cooking spray
8 (3-ounce) lamb rib chops, trimmed
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon chopped fresh thyme
3/4 cup pomegranate juice and seeds of 1 fresh pomegranate for garnish
1 teaspoon Dijon mustard
1/2 teaspoon honey
2 tablespoons minced shallots
1 teaspoon bottled minced garlic1 teaspoon cornstarch
1 teaspoon water1 tablespoon chopped fresh chives
1/8 teaspoon salt
1/8 teaspoon black pepper
Preheat broiler. Coat a foil-lined baking sheet with cooking spray. Place lamb on prepared pan. Sprinkle lamb evenly with 1/2 teaspoon pepper, 1/4 teaspoon salt, and thyme. Broil 5 minutes on each side.
Combine juice, mustard, and honey in a small bowl. Heat a small saucepan over medium-high heat. Coat pan with cooking spray. Add shallots and garlic to pan; sauté 1 minute. Stir in juice mixture; bring to a boil. Reduce heat and cook until reduced to 1/2 cup (about 5 minutes).
Combine cornstarch and water in a small bowl; stir until smooth. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; stir in chives, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Serve with lamb.
Yield: 4 servings (serving size: 2 lamb chops and 2 tablespoons sauce)
3 comments:
I know Mollie, I feel the same way. Its like we suddenly went from pasta salad to roast chicken and potatoes.
Mollie do you use presqueezed pomagranite juice or do you use fresh fruit and squish away?
Good question! I use the Poma pre-squeezed juice for the sauce, but use the fresh-fruit for the garnish.
Post a Comment