Pomegranate Glazed Lamb Chops Recipe

12 meaty lamb rib chops (about 2 1/2 oz each)
5 garlic cloves
3 tbsp extra virgin olive oil
2  1/2 tsp fresh chopped rosemary
2  1/4 tsp salt
1 1/2 tsp fresh cracked black pepper
1 bottle Earth & Vine Pomegranate Pear with Port Culinary Sauce
1 tbsp butter
1 tsp concentrated Swiss Knorr chicken broth
sautéed fennel and carrots
1 fennel bulb
2 carrots, halved crosswise
1 tbsp olive oil
1/4 cup dry white wine
1/4 cup water
1 tbsp sugar

Combine garlic, olive oil, rosemary, salt and one tsp pepper in a food processor or blender. Blend until garlic is finely chopped. Coat each chop with garlic mixture.  Arrange chops in single layer on baking sheet. Chops can be made 8 hours ahead covered and refrigerate.  Preheat broiler. Watching closely, broil lamb chops 4 to 5 inches from heat source until cooked to desired doneness, about 3 minutes per side for medium rare.

Simmer one cup Pomegranate Pear with Port Sauce with one-tbsp butter, one tsp concentrated Swiss Knorr chicken broth and 1/2 tsp fresh cracked pepper. Transfer 3 chops to each plate and serve with Pomegranate Pear sauce. Serve chops with a nut pilaf.  Sautéed Fennel and Carrots (An excellent accompaniment for chops) Trim stalks and cut fennel bulb lengthwise into 1/4 inch thick strips, discarding core. Cut carrots into 1/4 inch thick sticks. Heat pan and add oil, when medium/hot add remaining ingredients. Sauté approximately 10 minutes.

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