Cooking Index - Cooking Recipes & IdeasPomegranate-Glazed Lamb Chops With Rosemary Applesauce Recipe - Cooking Index

Pomegranate-Glazed Lamb Chops With Rosemary Applesauce

This will look nicer if you "French" the lamb chops first. Simply remove the meat and gristle attached to the rib bone, and scrape away any cartilage.

Type: Lamb
Courses: Main Course
Serves: 10 people

Recipe Ingredients

24   Lamb rib chops - gently pounded to
  An equal thickness if necessary
  Salt - to taste
2 cups 474mlPomegranate juice
1/4 cup 59mlBalsamic vinegar
2 lbs 908g / 32ozApples - peeled, cored,
  And diced - (abt 4 medium)
1/4 cup 59mlWater
1 teaspoon 5mlSugar
6 tablespoons 90mlPomegranate seeds
1 1/2 teaspoons 7.5mlMinced rosemary

Recipe Instructions

Lightly salt the lamb chops and arrange them in a deep baking dish. Stir together the pomegranate juice and the vinegar. Reserve one-fourth cup of the mixture and pour the remaining 2 cups over the chops. Cover tightly with plastic wrap and refrigerate until ready to serve, at least 2 hours. Turn once to make sure the chops are evenly marinated.

In a covered medium saucepan, cook the apples, water, sugar, the reserved pomegranate-vinegar mixture and one-half teaspoon salt over medium-low heat until the apples are soft, 20 to 25 minutes (removing the lid the last 5 minutes to let the liquid evaporate if the apples are very juicy). Roughly mash the apples with a wooden spoon or a potato masher to make a thick, chunky sauce. Stir in the pomegranate seeds and rosemary and keep warm.

Heat a grill pan over medium-high heat. Pat the chops dry with a paper towel and cook them to medium, about 7 minutes per side.

Mound the applesauce in the center of a serving platter. When the chops are done, arrange them bone-side up leaning against the applesauce. Serve immediately.

This recipe yields 8 to 10 servings.

Each of 10 servings: 308 calories; 33 grams protein; 18 grams carbohydrates; 2 grams fiber; 11 grams fat; 4 grams saturated fat; 105 mg. cholesterol; 210 mg. sodium.

Source:
The Los Angeles Times, 10-29-2003

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.