Pomegranate Molasses Lamb Chops
Pomegranate molasses and pomegranate juice, Lebanese specialties, are available in Middle Eastern groceries, as well as some Italian and specialty grocery stores.
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
- Rub lamb chops with rosemary, salt and pepper; set aside.
- 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.
- 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.
- 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.
- 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.
- 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.