Herbed Lamb Chops with Pomegranate Reduction
Photography: Photo: Randy Mayor; Styling: Leigh Ann Ross; 
These delicious lamb chops topped with sweet pomegranate sauce offer great flavor with minimal effort. Serve with a side of couscous.
| Servings:4 servings (serving size: 2 lamb chops and 2 tablespoons sauce) | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
Ingredients
- Cooking spray
- 8 (3-ounce) lamb rib chops, trimmed
- 1/2 teaspoon black pepper
- 1/4 teaspoon chopped fresh thyme
- 3/4 cup pomegranate juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 2 tablespoons minced shallots
- 1 teaspoon bottled minced garlic
- 1 teaspoon cornstarch
- 1 teaspoon water
- 1 tablespoon chopped fresh chives
- 1/8 teaspoon salt
- calcium:27 mg
- fiber:0.2 g
- mono fat:6.5 g
- cholesterol:65 mg
- sodium:307 mg
- saturated fat:8 g
- poly fat:0.6 g
- carbohydrate:9.2 g
- calories from fat:57 %
- calories:264
- protein:18.6 g
- iron:1.6 mg
- fat:16.6 g
directions
Preheat broiler.
Coat a foil-lined baking sheet with cooking spray. Place lamb on prepared pan. Sprinkle lamb evenly with 1/2 teaspoon pepper, 1/4 teaspoon salt, and thyme. Broil 5 minutes on each side.
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; sauté 1 minute. Stir in juice mixture; bring to a boil. Reduce heat and cook until reduced to 1/2 cup (about 5 minutes). Combine cornstarch and 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, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Serve with lamb.
