Lamb Chops, Pan Seared with Pomegrante Sauce

Lamb Chops, Pan Seared with Pomegrante Sauce
Lamb Chops, Pan Seared with Pomegrante Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • Lamb:

  • 4 - 1-1/4

    inch thick lamb loin chops

  • 1

    tablespoon vegetable oil

  • Sauce:

  • 1/2

    cup pomegranate juice

  • 1/4

    cup chicken broth

  • 2

    teaspoons balsamic vinegar

  • 2

    teaspoons honey

  • 1

    tablespoon cold, unsalted butter.

  • Garnish: pomegranate seeds

Directions

For Sauce: Bring the first 4 sauce ingredients to a boil in a small saucepan, reduce heat and simmer 10 minutes or until slightly syrupy. Remove from heat, set aside. For Lamb: Heat oil in a heavy skillet over medium-high heat. Season chops. Cook 3 to 4 minutes per side for medium rare. Transfer to a plate; tent with foil and rest for 5 minutes. TO FINISH: Return sauce to heat, whisk in butter. Divide chops on plates; drizzle with sauce, garnish.

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