Comments on: Lamb Chops with Pomegranate and Red Wine Sauce https://www.closetcooking.com/lamb-chops-with-pomegranate-and-red/ Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen. Wed, 30 Sep 2020 11:33:26 +0000 hourly 1 https://wordpress.org/?v=7.1.3 By: kevin https://www.closetcooking.com/lamb-chops-with-pomegranate-and-red/#comment-78957 Sun, 22 Dec 2019 20:58:10 +0000 https://www.closetcooking.com/2008/05/14/lamb-chops-with-pomegranate-and-red/#comment-78957 In reply to Charles Buchikos.

a lamb stock is best, but I usually use beef stock or chicken stock if I’m out of beef. Enjoy!

]]> By: Charles Buchikos https://www.closetcooking.com/lamb-chops-with-pomegranate-and-red/#comment-78899 Thu, 19 Dec 2019 15:54:17 +0000 https://www.closetcooking.com/2008/05/14/lamb-chops-with-pomegranate-and-red/#comment-78899 Hi, I’d like to try your recipe but it calls foe 1/4 cup of stock. It doesn’t say what kind of stock. Please, do tell!

]]> By: Unknown https://www.closetcooking.com/lamb-chops-with-pomegranate-and-red/#comment-56032 Wed, 11 Dec 2013 18:48:36 +0000 https://www.closetcooking.com/2008/05/14/lamb-chops-with-pomegranate-and-red/#comment-56032 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.

]]> By: Robin https://www.closetcooking.com/lamb-chops-with-pomegranate-and-red/#comment-38723 Tue, 04 Jan 2011 01:28:09 +0000 https://www.closetcooking.com/2008/05/14/lamb-chops-with-pomegranate-and-red/#comment-38723 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.

]]> By: Sarah https://www.closetcooking.com/lamb-chops-with-pomegranate-and-red/#comment-29470 Sun, 15 Nov 2009 09:42:55 +0000 https://www.closetcooking.com/2008/05/14/lamb-chops-with-pomegranate-and-red/#comment-29470 I made this tonight and it was AMAZING! Thanks!

]]> By: Anonymous https://www.closetcooking.com/lamb-chops-with-pomegranate-and-red/#comment-22938 Wed, 20 May 2009 04:44:11 +0000 https://www.closetcooking.com/2008/05/14/lamb-chops-with-pomegranate-and-red/#comment-22938 A very tasty dish with a great combination of flavours!

]]> By: Kat https://www.closetcooking.com/lamb-chops-with-pomegranate-and-red/#comment-19172 Tue, 10 Mar 2009 00:30:00 +0000 https://www.closetcooking.com/2008/05/14/lamb-chops-with-pomegranate-and-red/#comment-19172 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.

]]> By: Safa Tharib https://www.closetcooking.com/lamb-chops-with-pomegranate-and-red/#comment-5868 Sat, 24 May 2008 00:28:00 +0000 https://www.closetcooking.com/2008/05/14/lamb-chops-with-pomegranate-and-red/#comment-5868 looks tasty, hmmmmmmm

]]> By: cook eat FRET https://www.closetcooking.com/lamb-chops-with-pomegranate-and-red/#comment-5684 Mon, 19 May 2008 08:29:00 +0000 https://www.closetcooking.com/2008/05/14/lamb-chops-with-pomegranate-and-red/#comment-5684 i think your pantry could beat up my pantry…

]]> By: Marianna https://www.closetcooking.com/lamb-chops-with-pomegranate-and-red/#comment-5643 Sat, 17 May 2008 21:05:00 +0000 https://www.closetcooking.com/2008/05/14/lamb-chops-with-pomegranate-and-red/#comment-5643 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!

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