I make this with pork chops instead of the lamb chops at least once a month. It makes an elegant presentation for company and is uncomplicated enough to make on a weeknight!
Herbed Lamb Chops with Pomegranate Reduction
Photo: Randy Mayor; Styling: Leigh Ann Ross
These delicious lamb chops topped with sweet pomegranate sauce offer great flavor with minimal effort. Serve with a side of couscous.
Yield: 4 servings (serving size: 2 lamb chops and 2 tablespoons sauce)
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Amount per serving
- Calories: 264
- Calories from fat: 57%
- Fat: 16.6g
- Saturated fat: 8g
- Monounsaturated fat: 6.5g
- Polyunsaturated fat: 0.6g
- Protein: 18.6g
- Carbohydrate: 9.2g
- Fiber: 0.2g
- Cholesterol: 65mg
- Iron: 1.6mg
- Sodium: 307mg
- Calcium: 27mg
- 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
- 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.
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