Pomegranate-Glazed Lamb Chops and Carrots

Adapted recipe by katieatthekitchendoor Original recipe by The Great Meat Cookbook

Pomegranate-Glazed Lamb Chops and Carrots

Photo by Robert P.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 6

    lamb blade shoulder chops (about 3 pounds total)

  • 1

    tsp crushed red pepper flakes

  • 1

    tsp salt

  • 1

    tsp ground cumin

  • ¾

    tsp freshly ground black pepper

  • ½

    tsp ground cardamom

  • ¼

    tsp ground nutmeg

  • 2

    TBS olive oil

  • 1

    TBS butter

  • 2

    TBS grated or finely chopped fresh ginger

  • ½

    c. finely chopped shallots

  • 1

    c. finely chopped onions

  • 1

    c. chicken broth

  • 1

    c. pomegranate molasses

  • 2

    lbs medium carrots, peeled and cut into 1 inch lengths

  • ½

    lb parsnips, peeled and cut into 1 inch lengths

  • ½

    c. fresh pomegranate arils

  • ¼

    c. toasted pine nuts

  • 2

    TBS fresh basil chiffonade

  • 2

    TBS fresh mint chiffonade

Directions

Cut each chop into two pieces by cutting between the flat side of the blade bone and the meat. Combine the red pepper flakes, salt, cumin, pepper, cardamom, and nutmeg in a small bowl, then rub over the chops on both sides. Let sit for 30 minutes at room temperature, or wrap in plastic wrap and refrigerate overnight. Heat the oil and butter in a large, deep frying pan over medium high-heat. Once completely melted, add the chops and brown for 2-3 minutes per side. You may need to do this in two batches – try not to crowd the chops or they won’t brown as nicely. Remove the chops to a plate and set aside. Add the ginger, shallots, and onions to the pan and saute, stirring occasionally, until soft and golden, about 5 minutes. Add the chicken broth to deglaze the pan, scraping up any browned bits stuck to the bottom of the pan with a wooden spoon. Bring to a boil, then add the pomegranate molasses and reduce to a simmer. Return the chops to the pan, cover, and cook for 40 minutes, or until the chops are tender. Skim any fat floating on the top and discard. Move the chops back to the plate and set aside. Add the carrots and parsnips to the pan and stir to coat with the braising liquid. Cover the pan and cook until the vegetables are tender, about 20 minutes. Place the cooked vegetables on the plate with the chops, and bring the remaining liquid to a boil. Reduce until it thickens and becomes syrupy, 5-10 minutes. Return the vegetables and the chops to the pan, lower the heat to very low, and cook, turning everything frequently, until the chops and vegetables are reheated and covered with a thin glaze. Place the vegetables and chops on a platter and sprinkle with the pomegranate seeds, pine nuts, basil and mint. Serve warm with a side of rice or bulghur.


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