Rating: 4 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
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  • 1 star values: 0

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

Michele Powers
Recipe by Cooking Light April 2007

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Read the full recipe after the video.

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

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Directions

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  • Preheat broiler.

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  • 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.

Nutrition Facts

264 calories; calories from fat 57%; fat 16.6g; saturated fat 8g; mono fat 6.5g; poly fat 0.6g; protein 18.6g; carbohydrates 9.2g; fiber 0.2g; cholesterol 65mg; iron 1.6mg; sodium 307mg; calcium 27mg.
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