Best Lamb Chops With Pomegranate Sauce Saffron Pilaf Recipes

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LAMB BRAISED IN POMEGRANATE



Lamb Braised in Pomegranate image

This pomegranate braised lamb shoulder is about as seasonally appropriate as it gets, and one of the best things I've tasted in a long time.

Provided by Chef John

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 2h45m

Yield 6

Number Of Ingredients 16

3 pounds lamb shoulder blade chops
salt and freshly ground pepper to taste
1 tablespoon vegetable oil
1 onion, sliced
1 pinch salt
4 cloves garlic, sliced
2 cups pomegranate juice
⅓ cup aged balsamic vinegar
¼ teaspoon dried rosemary
8 fresh mint leaves
¼ teaspoon red pepper flakes
1 tablespoon honey, or more to taste
salt and ground black pepper to taste
2 tablespoons pomegranate seeds
1 tablespoon sliced fresh mint leaves
1 tablespoon pumpkin seeds

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Generously season lamb chops with salt and black pepper.
  • Heat vegetable oil in a Dutch oven over high heat. Place lamb chops in Dutch oven and cook until browned on all sides, about 8 minutes. Transfer lamb to a plate and reduce heat to medium.
  • Stir onion and a pinch of salt into the Dutch oven; cook until onions are slightly golden, about 3 minutes. Stir in garlic and cook for 30 seconds.
  • Pour pomegranate juice into the Dutch oven and scrape any browned bits off of the bottom of the pot. Pour in balsamic vinegar, increase heat to high, and bring to a boil.
  • Stir rosemary, mint leaves, and red pepper flakes into pomegranate juice mixture. Continue to boil until liquid is reduced by half, about 10 minutes. Return lamb and any accumulated juices to Dutch oven, spoon pomegranate mixture over lamb, and cover.
  • Cook in the preheated oven until meat is fork tender, about 2 hours. Transfer lamb to a plate and set Dutch oven on the stovetop over high heat. Bring pomegranate mixture to a boil; cook, skimming any fat that accumulates, until liquid is reduced by 1/3, about 5 minutes.
  • Stir in honey and season with salt and black pepper to taste. Return lamb to the Dutch oven; stir to combine. Garnish with pomegranate seeds, sliced mint leaves, and pumpkin seeds.

Nutrition Facts : Calories 546.3 calories, Carbohydrate 23.3 g, Cholesterol 134.5 mg, Fat 34.1 g, Fiber 0.8 g, Protein 34.9 g, SaturatedFat 13.7 g, Sodium 190.2 mg, Sugar 18.3 g

LAMB CHOPS WITH A POMEGRANATE AND RED WINE SAUCE



Lamb Chops With a Pomegranate and Red Wine Sauce image

Make and share this Lamb Chops With a Pomegranate and Red Wine Sauce recipe from Food.com.

Provided by thedorkvariety

Categories     Lamb/Sheep

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

2 teaspoons oil
4 lamb chops
salt and pepper
3 shallots (chopped)
1/2 cup red wine
1/4 cup stock
1 tablespoon pomegranate molasses
1 tablespoon balsamic vinegar
1 tablespoon honey
2 tablespoons butter
1 pinch rosemary (chopped)
salt and pepper

Steps:

  • Heat the oil in a pan.
  • Season the lamb chops with salt and pepper.
  • Add the lamb chops to the pan and cook until they reach the desired doneness, about 5 minutes per side to get a thick chop to medium rare.
  • Set the lamb aside.
  • Add the shallots and sauté for 1 minute.
  • Add the red wine and deglaze the pan.
  • Add the stock, pomegranate molasses, balsamic vinegar, honey, butter and rosemary, salt and pepper.
  • Bring the mixture to a boil and simmer until it thickens to form a sauce, about 6-10 minutes.
  • Pour the sauce over the lamb.

Nutrition Facts : Calories 417.1, Fat 33.3, SaturatedFat 15.2, Cholesterol 85.6, Sodium 97.3, Carbohydrate 7.6, Sugar 4.5, Protein 16

GRILLED LAMB CHOPS IN POMEGRANATE MARINATED



Grilled Lamb Chops in Pomegranate Marinated image

I use Cortas Pomegranate juice which is very thick like molasses but no sugar is added in the cooking of it. It's just concentrated Pomegranate juice. I purchased it in a Greek store but also seen it on line. It gives the lamb a slightly sweet tangy taste.

Provided by Rita1652

Categories     Lamb/Sheep

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 7

2 small racks of lamb
salt & freshly ground black pepper, to taste
1 sprig fresh rosemary leaf
1/4 cup pomegranate juice
5 cloves garlic, crushed
1 shallot, finely diced
1/3 cup virgin olive oil

Steps:

  • Rub the rack of lamb with the salt, pepper, and rosemary leaves.
  • Combine the molasses, garlic, shallot and oil in a zip lock storage bag add the lamb chops, turning over a few times to coat thoroughly.
  • Cover and refrigerate 4 hours.
  • Preheat the grill.
  • Remove the lamb chops from the marinade.
  • Grill for 4 minutes per side for rare, or 5 to 6 minutes for medium-rare.

Nutrition Facts : Calories 336.3, Fat 36, SaturatedFat 5, Sodium 3.2, Carbohydrate 4.2, Fiber 0.2, Sugar 0.1, Protein 0.7

LAMB CHOPS WITH POMEGRANATE SAUCE & SAFFRON PILAF



Lamb Chops with Pomegranate Sauce & Saffron Pilaf image

Categories     Sauce     Lamb     Side     Broil     Saffron     Pomegranate     Simmer     Boil

Yield serves 4

Number Of Ingredients 18

2 tablespoons butter
1/4 cup orzo pasta
1 cup white rice
2 pinches of saffron threads
1 3/4 cups chicken stock
1 to 2 large pomegranates or 1 cup store-bought pomegranate juice
1/2 cup red wine
2 tablespoons Worcestershire sauce
6 peppercorns
3 whole cloves
1 fresh bay leaf
1 1/2 tablespoons cornstarch
12 rib lamb chops
Salt and pepper
2 tablespoons EVOO (extra-virgin olive oil)
2 large garlic cloves, chopped
1 pound farm spinach (available in bundles rather than bags in produce section), washed and dried
Freshly grated nutmeg

Steps:

  • Preheat the broiler and arrange the rack 8 inches from the broiler.
  • Heat a pot with a tight-fitting lid over medium heat. Add the butter and melt, then add the orzo and stir. Toast the pasta to golden brown, 3 minutes, then add the rice and stir to combine. Add the saffron threads to the pan and stir in the stock. Bring the liquid to a boil, then reduce to a simmer and cover the pot. Cook the rice for 15 to 18 minutes, until tender.
  • Meanwhile, roll the pomegranate on the counter while applying pressure for a minute. Hold the pomegranate over a small pot and cut into it with a small sharp knife; the juice will come rushing out. Squeeze the pomegranate until 3/4 to 1 cup of juice is produced. Add the wine and Worcestershire to the juice, then add the peppercorns, cloves, and bay leaf. Bring to a boil, reduce the heat to a simmer and reduce the liquid by half, 6 minutes or so. Pour a little sauce into a small bowl, stir in the cornstarch, and then pour the mixture back into the sauce. Cook to thicken, about 1 minute; remove the whole cloves and bay leaf before serving.
  • Arrange the chops on a broiler pan and season with salt and pepper. Broil for 3 to 4 minutes, or only 1 minute on each side for pink centers.
  • When the chops go in, heat the EVOO in a medium skillet over medium heat. Add the garlic and stir for 2 minutes, then wilt in the spinach and season with salt, pepper, and nutmeg.
  • Serve the chops topped with pomegranate sauce, and with saffron pilaf and wilted spinach alongside.

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