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Herbed Lamb Chops with Pomegranate Reduction

Herbed Lamb Chops with Pomegranate Reduction
Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield

4 servings (serving size: 2 lamb chops and 2 tablespoons sauce)

These delicious lamb chops topped with sweet pomegranate sauce offer great flavor with minimal effort. Serve with a side of couscous.

Ingredients

  • 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
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon honey
  • 2 tablespoons minced shallots
  • 1 teaspoon bottled minced garlic
  • 1 teaspoon cornstarch
  • 1 teaspoon water
  • 1 tablespoon chopped fresh chives
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper

Nutrition Information

  • calories 264
  • caloriesfromfat 57 %
  • fat 16.6 g
  • satfat 8 g
  • monofat 6.5 g
  • polyfat 0.6 g
  • protein 18.6 g
  • carbohydrate 9.2 g
  • fiber 0.2 g
  • cholesterol 65 mg
  • iron 1.6 mg
  • sodium 307 mg
  • calcium 27 mg

How to Make It

  1. Preheat broiler.

  2. 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.

  3. 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.