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Lamb chop with pomegranate


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  • 4 petite chops, about a pound
  • sea salt
  • pepper
  • 2 tsp evoo
  • 1 t finely grated lemon zest
  • 1/3 c chopped parsley
  • 1/3 c pomegranate seeds



Step 1

1) season chops on both sides with salt and pepper. heat 1tsp oil in skillet over md heat til sizzling. add chops and cook about 2 minutes til browned. use tongs to hold each chop on its sides and brown all edges for about 1 minute. flip over and cook for 2 minutes (or longer if you prefer well done) transfer to plate.

2) in small bowl combine remaining oil, zest, parsley and seeds. season with sea salt and pepper.

3) spoon mix over chops

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