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Fancy Pomegranate Lamb Chops Recipe

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4.2 from 52 reviews

Experience an elegant and flavorful dish with these Fancy Pomegranate Lamb Chops. Tender organic lamb rib chops are marinated with aromatic garlic, thyme, and a touch of pomegranate juice, then expertly seared to perfection. Finished with a luscious pomegranate reduction sauce enriched with butter and thickened to a velvety consistency, this recipe offers a sophisticated balance of savory and tangy notes ideal for a special dinner or gourmet occasion.

  • Total Time: 1 hour 30 minutes (including marination)
  • Yield: 4 servings

Ingredients

Lamb Chops:

  • 2 lbs. organic lamb rib chops (Cut from a rack of French lamb ribs)
  • 6 garlic cloves, crushed or minced
  • 2 fresh thyme sprigs
  • 2 tablespoons extra virgin olive oil
  • ½ cup premium pomegranate juice
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley

Sauce:

  • 1 cup premium pomegranate juice
  • 2 tablespoons unsalted butter
  • 1 tablespoon cornstarch + 3 tablespoons warm water (alternatively flour, arrowroot, or tapioca flour can be used)

Instructions

  1. Marinate the Lamb Chops: In a bowl, combine the crushed garlic, fresh thyme sprigs, extra virgin olive oil, pomegranate juice, sea salt, black pepper, garlic powder, and dried parsley. Add the lamb chops and coat them evenly with the marinade. Cover and refrigerate for at least 1 hour to allow the flavors to infuse.
  2. Sear the Lamb Chops: Heat a skillet over medium-high heat. Remove the lamb chops from the marinade, letting excess drip off, and sear them in the hot pan for about 3-4 minutes on each side until browned and cooked to your preferred doneness. Remove from heat and set aside to rest.
  3. Prepare the Pomegranate Sauce: In a small saucepan, bring 1 cup of premium pomegranate juice to a gentle boil over medium heat. In a separate bowl, mix 1 tablespoon cornstarch with 3 tablespoons warm water to create a slurry. Gradually whisk the slurry into the boiling pomegranate juice, stirring continuously until the sauce thickens.
  4. Finish the Sauce: Remove the sauce from heat and stir in 2 tablespoons of unsalted butter until melted and incorporated for a smooth, glossy finish.
  5. Serve: Plate the rested lamb chops and drizzle with the warm pomegranate reduction sauce. Garnish with additional fresh thyme or parsley if desired. Serve immediately and enjoy this sophisticated and flavorful dish.

Notes

  • For best flavor, marinate lamb chops for at least 1 hour or up to overnight.
  • Use organic lamb for higher quality and better taste.
  • The pomegranate sauce can be prepared ahead and gently reheated before serving.
  • Ensure to rest the lamb chops after cooking to retain their juices.
  • Adjust seasoning in the marinade and sauce according to taste preference.
  • Alternative thickeners like arrowroot or tapioca flour can be used if cornstarch is unavailable.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Halal

Find it online: https://allyumcooks.com/fancy-pomegranate-lamb-chops-recipe/