Filed Under: lamb, main-dish, middle-eastern, pan-fry, Under 20 Mins

Lamb Chops With Pomegranate Red-Wine Sauce

Pomegranate juice, often used in Middle Eastern cooking, adds a rich, sweet flavor to this sauce.

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April 8th, 2012

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Servings
4
Prep Time
5 minutes
Cook Time
10 minutes
Ingredients
  • 12 lamb chops
  • 2 tablespoons extra-virgin olive oil
  • 1/4 Cups shallots, minced
  • 1/2 Cups pomegranate juice (such as Pom brand)
  • 1/4 Cups full-bodied dry red wine
  • 1/4 Cups low-sodium chicken stock
  • 1-1/2 tablespoons balsamic vinegar
  • 1 tablespoon fresh thyme leaves, finely chopped
  • 1/2 tablespoons honey
  • 12 tablespoons cold unsalted butter, cut into small cubes
    • Directions
  • 1.

    Liberally season lamb with salt and pepper on both sides.

  • 2.

    Heat olive oil in a 12-inch sauté pan over medium-high. Sear chops in two batches until well browned on both sides, about 2 minutes per side for medium-rare, 3 minutes per side for medium. Keep warm on a platter covered with foil. Reserve 1 or 2 tablespoons fat from pan.

  • 3.

    Add shallots to pan and cook, stirring constantly, until browned, 1 to 2 minutes. Add pomegranate juice, wine, broth, vinegar, thyme and honey and cook, stirring, until liquid is reduced by half, 3 to 5 minutes. Reduce heat to medium-low and swirl in butter until melted. Season with salt and pepper.

  • 4.

    Transfer chops to dinner plates and serve with sauce.

    • Lamb Chops With Pomegranate Red-Wine Sauce
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