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Pomegranate Molasses Lamb Chops

No recipe image available.Pomegranate molasses and pomegranate juice, Lebanese specialties, are available in Middle Eastern groceries, as well as some Italian and specialty grocery stores.

Recipe Ingredients:

8 lamb rib chops, trimmed
1 tablespoon fresh rosemary
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup pomegranate molasses*
4 cloves garlic, thinly sliced
2 bay leaves
6 tablespoons extra virgin olive oil - divided use
1 tablespoon butter - divided use
4 shallots, minced
4 cloves garlic, minced
1 cup pomegranate juice*
2 tablespoons red wine vinegar
3 cups chicken broth

Cooking Directions:

  1. Rub lamb chops with rosemary, salt and pepper; set aside.
  2. Combine pomegranate molasses, sliced garlic, leaves and 5 tablespoons of the olive oil in a non-reactive bowl or dish. Add lamb chops, turning a few times to coat thoroughly. Cover and refrigerate 1 to 4 hours before cooking.
  3. Heat half of the butter and the remaining 1 tablespoon olive oil in a medium saucepan. When the butter melts, add shallots and minced garlic and sauté over medium heat for about 3 minutes, or until lightly colored, stirring frequently.
  4. Add pomegranate juice, vinegar and chicken broth. Continue to cook, skimming as necessary, until the sauce is reduced to about one-third and coats the back of a spoon, about 15 minutes.
    Remove sauce from heat and strain through a fine mesh strainer into a clean saucepan. Keep warm.
  5. Preheat grill or heat a grilling pan. Remove lamb chops from the marinade and season with salt and pepper to taste; discard marinade. Grill for 4 minutes per side for rare, or 5 to 6 minutes for medium-rare.
  6. Just before serving, bring sauce to just under a boil and whisk in the remaining half of the butter. Divide sauce among warm serving plates and place 2 lamb chops on each. Garnish with fresh pomegranate seeds, if desired.

Makes 6 servings.