Pomegranate-Glazed Lamb Chops With Rosemary Applesauce

Recipe Ingredients

24		Lamb rib chops - gently pounded to
		An equal thickness if necessary
		Salt - to taste
2 cups	474ml	Pomegranate juice
1/4 cup	59ml	Balsamic vinegar
2 lbs	908g / 32oz	Apples - peeled, cored,
		And diced - (abt 4 medium)
1/4 cup	59ml	Water
1 teaspoon	5ml	Sugar
6 tablespoons	90ml	Pomegranate seeds
1 1/2 teaspoons	7.5ml	Minced 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:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.