Braised Lamb In Pomegranate Sauce Recipes

LAMB BRAISED IN POMEGRANATE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Generously season lamb chops with salt and black pepper.
• Heat vegetable oil in a Dutch oven over high heat. Place lamb chops in Dutch oven and cook until browned on all sides, about 8 minutes. Transfer lamb to a plate and reduce heat to medium.
• Stir onion and a pinch of salt into the Dutch oven; cook until onions are slightly golden, about 3 minutes. Stir in garlic and cook for 30 seconds.
• Pour pomegranate juice into the Dutch oven and scrape any browned bits off of the bottom of the pot. Pour in balsamic vinegar, increase heat to high, and bring to a boil.
• Stir rosemary, mint leaves, and red pepper flakes into pomegranate juice mixture. Continue to boil until liquid is reduced by half, about 10 minutes. Return lamb and any accumulated juices to Dutch oven, spoon pomegranate mixture over lamb, and cover.
• Cook in the preheated oven until meat is fork tender, about 2 hours. Transfer lamb to a plate and set Dutch oven on the stovetop over high heat. Bring pomegranate mixture to a boil; cook, skimming any fat that accumulates, until liquid is reduced by 1/3, about 5 minutes.
• Stir in honey and season with salt and black pepper to taste. Return lamb to the Dutch oven; stir to combine. Garnish with pomegranate seeds, sliced mint leaves, and pumpkin seeds.

BRAISED LAMB IN POMEGRANATE SAUCE

Steps:

• Position rack in lowest third of oven and preheat to 325°F. Heat oil in heavy large pot or Dutch oven over high heat. Add all lamb bones and cook until brown, turning often, about 15 minutes. Transfer bones to plate. Season lamb with salt and pepper and dredge thoroughly in flour. Add to pot and cook until brown on all sides, about 10 minutes. Transfer lamb to plate with bones.
• Add onions and garlic to pot and cook until onions are just golden, scraping up browned bits, about 5 minutes. Return lamb to pot. Arrange bones around lamb. Stir in stock and next 7 ingredients. Bring liquid to boil. Baste top of lamb. Cover; bake until lamb is tender when pierced with long sharp knife, turning once, about 2 hours 15 minutes. Cool; cover and chill overnight.
• Preheat oven to 325°F. Remove fat from surface of lamb and cooking liquid. Transfer lamb to platter. Remove string from lamb. Cut into 1/2-inch-thick slices. Arrange in shallow baking dish.
• Bring pan juices to boil. Remove bones and discard. Strain pan juices, pressing hard on solids to extract as much liquid as possible. Melt margarine in same pot over medium heat. Add 1 1/2 tablespoons flour and stir until mixture begins to brown, about 2 minutes. Whisk in pan juices and boil until sauce is reduced to 2 cups, about 15 minutes. Season with salt and pepper. Pour over lamb. Cover with foil and bake until lamb is heated through, about 25 minutes. Arrange lamb on platter. Spoon sauce over. Garnish with parsley.