Lamb Chops with Pomegranate and Red Wine Sauce

Lamb Chops with Pomegranate and Red Wine Sauce

A while ago I picked up some pomegranate molasses and since then I had only used it once to make some dukkah crusted pomegranate marinated cod. I really enjoyed the pomegranate molasses and I had been itching to use it again. Since I had also been enjoying lamb recently this recipe for lamb chops with pomegranate and red wine sauce grabbed my attention. The lamb chops and sauce came together in less than a half an hour. I made sure to cook the lamb until it was just medium rare and it was nice and tender and juicy. The sauce was tasty and the pomegranate flavour really came through. The honey balanced out the tartness of the pomegranate molasses and the acidity of the balsamic vinegar creating a really nice flavour combination. Of course the rosemary went well in the sauce and I could not resist using fresh to add just a touch of green to the sauce. I served the lamb with some steamed asparagus and apricot couscous.

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

Directions:
1. Heat the oil in a pan.
2. Season the lamb chops with salt and pepper.
3. 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.
4. Set the lamb aside.
5. Add the shallots and saute for 1 minute.
6. Add the red wine and deglaze the pan.
7. Add the stock, pomegranate molasses, balsamic vinegar, honey, butter and rosemary, salt and pepper.
8. Bring the mixture to a boil and simmer until it thickens to form a sauce, about 6-10 minutes.
9. Pour the sauce over the lamb.

Lamb Chops with Pomegranate and Red Wine Sauce: Meal

Similar Recipes:
Lamb Chops in Cherry and Port Sauce
Grilled Lamb Chops in Red Currant and Rosemary Sauce
Pistachio Crusted Rack of Lamb with a Pomegranate Port Sauce

Take a look at the Weekend Herb Blogging roundup at A Scientist in the Kitchen.

49 comments:

Lina said...

How in the world do you cook like this everyday!?

Renaedujour.com said...

I had never heard of pomegranate molasses. I'm off to google it right now.

Renaedujour said...

Wow. I'm going to get some of that.

Elly said...

Whoaaaaaa this looks tasty. Definitely saving this one :)

bagel said...

That looks absolutely wonderful. The problem is my roommate doesn't like lamb. Need a recipe for getting rid of roommate for one night before I cook this (no pushing off cliff-- other than this lamb problem, she's pretty cool).

Kalyn said...

I love lamb, and even though I haven't had pomegranate molasses, I'm sure I would love this dish!

noobcook said...

this looks like haute cuisine!

sher said...

I also have a bottle of pomegranate molasses and used it only twice! I enjoyed it very much, but have often thought how I need a new recipe for it. Well, thank you! That looks delicious.

Ginny said...

Oh, I remember the cod...yummy!!! This looks like another excellent dish! :)

Marc @ NoRecipes said...

I love pomegranate molasses. It's fantastic in cocktails (or a little seltzer water if you're of the non-alcoholic persuasion).

Ben said...

I have some lamb in my fridge that I am thinking of using tomorrow, but had no idea how to prepare it. I will give this recipe a try. It looks really good :)

Christie @ fig & cherry said...

Yum, pomegranate is fabulous with lamb. Excellent recipe, again Kevin. :)

nicole said...

Everything you make looks so good.

Meeta said...

It's breakfast time here - but that dish looks good to me right now. Love the thick sauce and the flavoring sounds just perfect!

canarygirl said...

Jiminy Crickets this looks good!

Kitt said...

Seconding Lina: How do you do manage to turn out such wonderful dishes every day??

Jan said...

Kevin - ever since I made your Dukkah crusted cod recipe, I have also been wanting to find another use for my pomegranate molasses - Thank you! That looks fantastic!!

HoneyB said...

I have never been a fan of lamb (probably how my mother cooked it) but I tried some one day in an Indian Resturaunt and found it wasn't bad at all. I would be more than willing to try your recipe, you make it look so good!

Kitchen Elixir said...

That looks amazing, I can't believe you cooked it :)

Anonymous said...

Your recipes are my inspiration for the day! :-)

giz said...

This recipe is totally restaurant quality. It looks extremely well cooked and the pomegranae reduction is a fabulour colour and looks like a really rich consistency. Ok, you get the Michelin award.

Gretchen Noelle said...

This looks like a tasty meal!

tigerfish said...

I have not tried lamp chops with pomegranate and red wine sauce but I'm already thinking it's a perfect match. Robust flavor mellowed by the tannins of the sauce...yum!

Maya said...

Kevin:
You made me smile this morning with that recipe. Looks lovely!

I Cook4Fun said...

I too wonder how you cook restaurant quality food everyday :)It so so delicious!!

Gloria said...

Què preciosa foto Kevin.!! What`s beautiful picture Kevin!!!xGloria

cakewardrobe said...

You have FINE meals! Lucky you!!!

Mike of Mike's Table said...

Looks like a delicious sauce. In working with lamb lately and seeing what you and others have done with it, I continue to be amazed at how many different fruits compliment the meat so nicely. Nice work!

Jeff said...

Nice use of the pom. One of my favorite fruits. I will have to hunt for molasses or figure out a way to make it.

xq said...

that looks/sounds amazingly delicious!

said...

lamb is one of my all time favorite meats, i'm SO jealous of you for this!

Rhyleysgranny said...

I have pomegranate molasses in the cupboard. I love lamb so guess what's next. Brilliant recipe
xxx

Vicarious Foodie said...

What a nice meal! I love the sound of the pomegranate sauce.

Raquel said...

That sounds luscious!! Looks fantabulous! I love lamb chops, will have to try this soon.

Anonymous said...

This is a good article on pomegranate molasses, which you reminded me of...

http://pomigranatejuice.com/pomigranate-molasses

pastry studio said...

Oh. My. God. So many beautiful things on this plate. I love how you take care of every last detail in maximizing both flavor and presentation. Incredibly luscious.

Nina's Kitchen (Nina Timm) said...

This is a meal that I would pay a lot of money for....delicious.

Mochachocolata Rita said...

super gorgeous!

gay said...

Wish I could a bite of those lamb chops!

zlamushka said...

This is amazing. I am just browsing throught your blog and am amazed. You cook a lot, but foremost, you cook amazingly well. Everything is just perfect, Kevin.
Would you consider having your blog cooked from in Tried And Tasted? come over for further details.

Marianna said...

wow, this looks scrumptious, and the flavours mmm they just sound fabulous!! Such a nice dish! Btw pomegrenate molasses is like a permanent item in our kitchen, we use it a lot in Middle Eastern cuisine. I love it's distinct taste!

cook eat FRET said...

i think your pantry could beat up my pantry...

Safa Tharib said...

looks tasty, hmmmmmmm

Kat said...

Pomegranates are one of my favourite fruits but I never knew you could use it in this way. I look forward to trying it next time a find pomegranates in the store.

Charles said...
This comment has been removed by the author.
Charles said...

A very tasty dish with a great combination of flavours!

Sarah said...

I made this tonight and it was AMAZING! Thanks!

Robin said...

This was outstanding! I had trouble getting the sauce to thicken, and ended up using a bit of flour to help that process along. And I added a bit more honey and pomegranate seeds for garnish. I made extra sauce so I can try this over chicken.

Unknown said...

Slight twist, instead of throwing stock, pomegranate molasses, balsamic vinegar, honey, butter and rosemary in a pan, try layering the flavours. ie

Brown shallots, add honey or brown sugar to caramelise. Add vinegar and molasses and reduce to syrup, add wine and rosemary, reduce by half. Then add stock and reduce until slightly thickened.

Sieve and then whisk in a nob of butter. Serve.

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