Herbed Lamb Chops With Pomegranate Reduction Recipe
Ingredients
| Cooking spray | ||
| 8 (3-ounce) lamb rib chops, trimmed | ||
| Black pepper | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Thyme | 1/2 Teaspoon, chopped | |
| Pomegranate juice | 3/4 Cup (16 tbs) | |
| Dijon Mustard | 1 Teaspoon | |
| Honey | 1/2 Teaspoon | |
| Shallots | 2 Tablespoon, minced | |
| 1 teaspoon bottled minced garlic | ||
| Cornstarch | 1 Teaspoon | |
| Water | 1 Teaspoon | |
| Chives | 1 Tablespoon, chopped | |
Directions
1.
Preheat broiler.
2.
Coat a foil-lined baking sheet with cooking spray.
Place lamb on prepared pan.
Sprinkle lamb evenly with 1/2 teaspoon pepper, 1/2 teaspoon salt, and thyme.
Broil 5 minutes on each side.
3.
Combine juice, mustard, and honey in a small bowl.
Heat a small saucepan over medium-high heat.
Coat pan with cooking spray.
Add shallots and garlic to pan; saute 1 minute.
Stir in juice mixture; bring to a boil.
Reduce heat, and cook until reduced to 1/4 cup (about 5 minutes).
Combine cornstarch and 1 teaspoon water in a small bowl; stir until smooth.
Add cornstarch mixture to pan; bring to a boil.
Cook 1 minute, stirring constantly.
Remove from heat; stir in chives, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Serve with lamb.
Preheat broiler.
2.
Coat a foil-lined baking sheet with cooking spray.
Place lamb on prepared pan.
Sprinkle lamb evenly with 1/2 teaspoon pepper, 1/2 teaspoon salt, and thyme.
Broil 5 minutes on each side.
3.
Combine juice, mustard, and honey in a small bowl.
Heat a small saucepan over medium-high heat.
Coat pan with cooking spray.
Add shallots and garlic to pan; saute 1 minute.
Stir in juice mixture; bring to a boil.
Reduce heat, and cook until reduced to 1/4 cup (about 5 minutes).
Combine cornstarch and 1 teaspoon water in a small bowl; stir until smooth.
Add cornstarch mixture to pan; bring to a boil.
Cook 1 minute, stirring constantly.
Remove from heat; stir in chives, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Serve with lamb.
Chef
