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Photo: Randy Mayor; Styling: Leigh Ann Ross Photo by: Photo: Randy Mayor; Styling: Leigh Ann Ross

Herbed Lamb Chops with Pomegranate Reduction

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

Cooking Light APRIL 2007

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

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

Preparation

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.

Nutritional Information

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
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Herbed Lamb Chops with Pomegranate Reduction recipe

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