Lamb Chops, Pan Seared with Pomegrante Sauce

By á-25342

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

Details

Servings 2

Preparation

Step 1

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.