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Fancy Pomegranate Lamb Chops

Savor the Flavor of Fancy Pomegranate Lamb Chops Tonight

Delight in Fancy Pomegranate Lamb Chops, combining sweet-tart glaze and tender lamb for an unforgettable dining experience.
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Prep Time 15 minutes
Cook Time 25 minutes
Marinating Time 12 hours
Total Time 12 hours 40 minutes
Servings: 4 chops
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lamb
  • 4 pieces Lamb Rib Chops Opt for organic for best flavor and tenderness.
For the Marinade
  • 1/4 cup Extra Virgin Olive Oil Can be substituted with another high-quality oil.
  • 3 cloves Garlic Minced for robust flavor.
  • 1 tablespoon Fresh Rosemary Or use dried versions if fresh is unavailable.
  • 1 tablespoon Fresh Thyme Or use dried versions if fresh is unavailable.
  • 1 teaspoon Sea Salt
  • 1 teaspoon Black Pepper
  • 1 teaspoon Garlic Powder Optional.
  • 1 tablespoon Dried Parsley Replace with fresh for a punchier flavor.
For the Glaze
  • 1/2 cup Pomegranate Molasses
  • 1/2 cup Beef Stock Can be substituted with vegetable stock.
  • 2 tablespoons Unsalted Butter Use non-dairy option for dairy-free.
  • 2 tablespoons Lemon Juice Freshly squeezed.
For Garnish
  • 1/4 cup Fresh Mint Leaves For garnish.
  • 1/4 cup Pomegranate Arils For garnish.

Equipment

  • mixing bowl
  • Saucepan
  • skillet
  • Oven
  • Plastic Wrap
  • Meat thermometer

Method
 

Preparation
  1. Begin by patting the lamb rib chops dry with paper towels to remove excess moisture. Trim any visible fat.
  2. In a mixing bowl, combine olive oil, minced garlic, rosemary, thyme, salt, pepper, garlic powder, and dried parsley.
  3. Extract and incorporate pomegranate juice into the marinade. Mix well.
  4. Coat the lamb chops in the marinade, cover, and refrigerate for 4 to 24 hours.
  5. Remove the marinated lamb from the refrigerator 30-45 minutes before cooking.
  6. Prepare pomegranate arils by cutting open a pomegranate and separating them from the pith.
Cooking
  1. Combine pomegranate molasses and beef stock in a saucepan over medium heat. Simmer for 10-12 minutes until thickened.
  2. Whisk in butter and lemon juice to finish the glaze.
  3. Preheat your oven to 375°F. Heat a skillet until smoking.
  4. Sear the lamb chops in the hot skillet for 2-3 minutes per side.
  5. Transfer the seared lamb to the oven and roast for 6-10 minutes until internal temperature reaches 130-135°F.
  6. Let the lamb rest under foil for 5-10 minutes before serving.
  7. Arrange the rested lamb on a platter, drizzle with glaze, and garnish with pomegranate arils and mint.

Nutrition

Serving: 1chopCalories: 350kcalCarbohydrates: 10gProtein: 26gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 500mgFiber: 1gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 20mgIron: 3mg

Notes

Marinate overnight for best flavor. Use a meat thermometer to ensure proper doneness.

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