Pomegranate-Glazed Lamb Chops With Rosemary Applesauce

By á-170456

Ingredients

• 24 lamb rib chops gently pounded to
• an equal thickness if necessary
• Salt to taste
• 2 cups pomegranate juice
• 1/4 cup balsamic vinegar
• 2 pounds apples peeled, cored, and diced - (abt 4 medium)
• 1/4 cup water
• 1 teaspoon sugar
• 6 tablespoons pomegranate seeds
• 1 1/2 teaspoons minced rosemary

Details

Servings 8

Preparation

Step 1

Lightly salt the lamb chops and arrange them in a deep baking dish. Stir together the pomegranate juice and the vinegar. Reserve one-fourth cup of the mixture and pour the remaining 2 cups over the chops. Cover tightly with plastic wrap and refrigerate until ready to serve, at least 2 hours. Turn once to make sure the chops are evenly marinated.

In a covered medium saucepan, cook the apples, water, sugar, the reserved pomegranate-vinegar mixture and one-half teaspoon salt over medium-low heat until the apples are soft, 20 to 25 minutes (removing the lid the last 5 minutes to let the liquid evaporate if the apples are very juicy). Roughly mash the apples with a wooden spoon or a potato masher to make a thick, chunky sauce. Stir in the pomegranate seeds and rosemary and keep warm.

Heat a grill pan over medium-high heat. Pat the chops dry with a paper towel and cook them to medium, about 7 minutes per side.

Mound the applesauce in the center of a serving platter. When the chops are done, arrange them bone-side up leaning against the applesauce. Serve immediately.

This recipe yields 8 to 10 servings.

Each of 10 servings: 308 calories; 33 grams protein; 18 grams carbohydrates; 2 grams fiber; 11 grams fat; 4 grams saturated fat; 105 mg. cholesterol; 210 mg. sodium.