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Join the 20-Minute Supper Club»Lamb Chops With Pomegranate Red-Wine Sauce
Pomegranate juice, often used in Middle Eastern cooking, adds a rich, sweet flavor to this sauce.
Ingredients (Serves 4)
| 12 | lamb chops |
| 2 | tbsp extra-virgin olive oil |
| 1/4 | cup shallots, minced |
| 1/2 | cup pomegranate juice (such as Pom brand) |
| 1/4 | cup full-bodied dry red wine |
| 1/4 | cup low-sodium chicken stock |
| 1-1/2 | tbsp balsamic vinegar |
| 1 | tbsp fresh thyme leaves, finely chopped |
| 1/2 | tbsp honey |
| 2 | tbsp cold unsalted butter, cut into small cubes |
Instructions
- Liberally season lamb with salt and pepper on both sides.
- Heat olive oil in a 12-inch sauté pan over medium-high. Sear chops in two batches until well browned on both sides, about 2 minutes per side for medium-rare, 3 minutes per side for medium. Keep warm on a platter covered with foil. Reserve 1 or 2 tablespoons fat from pan.
- Add shallots to pan and cook, stirring constantly, until browned, 1 to 2 minutes. Add pomegranate juice, wine, broth, vinegar, thyme and honey and cook, stirring, until liquid is reduced by half, 3 to 5 minutes. Reduce heat to medium-low and swirl in butter until melted. Season with salt and pepper.
- Transfer chops to dinner plates and serve with sauce.
Excerpted from Fine Cooking Annual by Fine Cooking Copyright © 2007 by Fine Cooking. Excerpted by permission of Taunton, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
*Find this and other great recipes in…
Fine Cooking Annual
By Fine Cooking
A year-end collection of the best recipes from Fine Cooking organized by course and ingredient. Also includes the kitchen how-to technique sequences the magazine is known for, as well as beautiful photography, useful tips, short-cuts, and other handy kitchen advice.
*This recipe has been adapted from its original.
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