Lamb Chops With A Pomegranate And Red Wine Sauce Recipes

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LAMB CHOPS WITH POMEGRANATE SAUCE & SAFFRON PILAF



Lamb Chops with Pomegranate Sauce & Saffron Pilaf image

Categories     Sauce     Lamb     Side     Broil     Saffron     Pomegranate     Simmer     Boil

Yield serves 4

Number Of Ingredients 18

2 tablespoons butter
1/4 cup orzo pasta
1 cup white rice
2 pinches of saffron threads
1 3/4 cups chicken stock
1 to 2 large pomegranates or 1 cup store-bought pomegranate juice
1/2 cup red wine
2 tablespoons Worcestershire sauce
6 peppercorns
3 whole cloves
1 fresh bay leaf
1 1/2 tablespoons cornstarch
12 rib lamb chops
Salt and pepper
2 tablespoons EVOO (extra-virgin olive oil)
2 large garlic cloves, chopped
1 pound farm spinach (available in bundles rather than bags in produce section), washed and dried
Freshly grated nutmeg

Steps:

  • Preheat the broiler and arrange the rack 8 inches from the broiler.
  • Heat a pot with a tight-fitting lid over medium heat. Add the butter and melt, then add the orzo and stir. Toast the pasta to golden brown, 3 minutes, then add the rice and stir to combine. Add the saffron threads to the pan and stir in the stock. Bring the liquid to a boil, then reduce to a simmer and cover the pot. Cook the rice for 15 to 18 minutes, until tender.
  • Meanwhile, roll the pomegranate on the counter while applying pressure for a minute. Hold the pomegranate over a small pot and cut into it with a small sharp knife; the juice will come rushing out. Squeeze the pomegranate until 3/4 to 1 cup of juice is produced. Add the wine and Worcestershire to the juice, then add the peppercorns, cloves, and bay leaf. Bring to a boil, reduce the heat to a simmer and reduce the liquid by half, 6 minutes or so. Pour a little sauce into a small bowl, stir in the cornstarch, and then pour the mixture back into the sauce. Cook to thicken, about 1 minute; remove the whole cloves and bay leaf before serving.
  • Arrange the chops on a broiler pan and season with salt and pepper. Broil for 3 to 4 minutes, or only 1 minute on each side for pink centers.
  • When the chops go in, heat the EVOO in a medium skillet over medium heat. Add the garlic and stir for 2 minutes, then wilt in the spinach and season with salt, pepper, and nutmeg.
  • Serve the chops topped with pomegranate sauce, and with saffron pilaf and wilted spinach alongside.

LAMB CHOPS WITH RED WINE AND ROSEMARY SAUCE



Lamb Chops With Red Wine and Rosemary Sauce image

This recipe for this dish is one that I received a while back, in one of my cooking classes on American Bistro. I have since changed and added some ingredients to suit my taste. It is a lovely dish, that is fairly quick, easy to make and very tasty. Most ingredients are ones you may have on hand. The sauce is a lovely compliment to the lamb. Served with a side of wild rice and a green salad or veggie, it is a perfect dinner.

Provided by Expat in Holland

Categories     Lamb/Sheep

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

8 lamb chops, fat trimmed
salt & fresh ground pepper
1/2 teaspoon garlic powder
2 tablespoons olive oil
2 garlic cloves, minced
1 large shallot, finely chopped
3/4 cup dry red wine
1 teaspoon fresh rosemary, minced
1 tablespoon fresh parsley, chopped
3/4 cup chicken broth or 3/4 cup chicken stock
1 teaspoon butter
1 teaspoon flour
2 teaspoons Dijon mustard
3 tablespoons heavy cream

Steps:

  • Heat a large skillet over medium-high heat. Season lamb chops with salt, pepper and garlic powder.
  • Add the oil to the skillet. Add chops to the pan cook 4 minutes.
  • Turn chops over and cook 3 minutes longer.
  • Remove chops from the skillet and set aside in a warm place.
  • Pour off all but 2 tsp of fat from skillet. Add the garlic and shallot. Cook until they become transparent and tender.
  • Add the wine, rosemary, and parsley, stirring up browned bits from the bottom of the pan.
  • Simmer over high heat until syrupy. That will take about 3 minutes.
  • Add the chicken broth and continue to simmer until sauce is reduced by about half.
  • Combine butter and flour in a cup (beurre manie).
  • Stir mustard and cream into sauce. Adjust seasonings. Bring to a boil.
  • Add beurre manie to sauce and stir well until incorporated into sauce and sauce thickens, about 2 minutes.
  • Remove sauce from heat.
  • Plate chops, 2 per plate, and add sauce over top. Garnish with a sprig of rosemary.
  • Serve Immediately.

LAMB CHOPS WITH POMEGRANATE SAUCE AND SAFFRON PILAF



Lamb Chops with Pomegranate Sauce and Saffron Pilaf image

Provided by Rachael Ray : Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 18

2 tablespoons butter
1/4 cup orzo pasta
1 cup white rice
2 pinches saffron threads
1 3/4 cups chicken stock
1 to 2 large pomegranates or 1 cup store-bought pomegranate juice
1/2 cup red wine
2 tablespoons Worcestershire sauce
6 peppercorns
3 whole cloves
1 fresh bay leaf
1 1/2 tablespoons cornstarch
12 rib lamb chops
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 large garlic cloves, chopped
1 pound farm spinach (available in bundles rather than bags in produce section), washed and dried
Freshly grated nutmeg

Steps:

  • Preheat the broiler and arrange the oven rack 8 inches from the broiler.
  • Heat a large sauce pot over medium heat. Add the butter and let it melt, then add the orzo and stir. Toast the pasta until golden brown, 3 minutes, then add the rice and stir to combine. Add the saffron threads and stir in the stock. Bring the liquid to a boil, then reduce the heat to a simmer and cover the pot with a tight-fitting lid. Cook the rice until tender, about 15 to 18 minutes.
  • Meanwhile, roll the pomegranate on the counter while applying pressure for a minute. Hold the pomegranate over a small pot and cut into it with a small sharp knife; the juice will come rushing out. Squeeze the pomegranate until 3/4 to 1 cup of juice is produced. Stir in the wine, Worcestershire, peppercorns, cloves, and bay leaf. Bring to a boil, lower the heat to a simmer and reduce the liquid by half, about 6 minutes. Pour a little sauce into a small bowl, stir in the cornstarch, and then pour the mixture into the sauce. Cook until thickened, about 1 minute. Remove and discard the peppercorns, whole cloves and the bay leaf.
  • Arrange the chops on a broiler pan and season with salt and pepper, to taste. Broil for 3 to 4 minutes, or only 1 minute on each side for pink centers.
  • When the chops go into the broiler, heat the extra-virgin olive oil in a medium skillet over medium heat. Add the garlic and stir for 2 minutes, then add the spinach and let it wilt. Season with salt, pepper, and nutmeg, to taste.
  • Arrange 3 chops on each serving plate. Drizzle with pomegranate sauce, and serve the saffron pilaf and wilted spinach alongside.

POMEGRANATE LAMB



Pomegranate Lamb image

Provided by Food Network

Categories     main-dish

Time 5h

Yield 4 servings

Number Of Ingredients 15

Salt and pepper, to taste
8 lamb rib chops, totally trimmed
1 tablespoon rosemary leaves
4 tablespoons pomegranate molasses
4 cloves garlic, thinly sliced
2 bay leaves, broken
1/3 cup virgin olive oil
Garnish: fresh pomegranate seeds, optional
1/2 plus 1/2 tablespoon butter
1 tablespoon olive oil
4 shallots, peeled and chopped fine
4 cloves of garlic, peeled and chopped fine
1 cup pomegranate juice
2 tablespoons red wine vinegar
3 cups rich lamb or chicken stock

Steps:

  • Rub the lamb chops with the salt, pepper and rosemary leaves evenly. Combine all of the remaining ingredients in non-reactive dish. Add the chops and turn over in the mixture a few times. Cover and refrigerate up to four hours ahead of time.;
  • Pomegranate Au jus: Heat a medium sized saucepan on medium heat. Add 1/2 tablespoon of butter and the olive oil. When the butter melts add the shallots and garlic. Allow to cook until lightly cooked, (about 3 minutes), stirring frequently so that the garlic doesn't burn. Now add the pomegranate juice and vinegar. Reduce by half. Add the stock and reduce, skimming as necessary until the sauce will coat the back of a spoon, (about 15 minutes). Remove from the heat and strain the sauce through a fine meshed strainer. Reserve in a small saucepan while you cook the chops.
  • Heat a grill or grill pan to fairly high heat.
  • Remove the lamb from the marinade and reason them with a touch of salt and pepper. Grill about four minutes on each side.
  • Reheat the pomegranate Au jus. When is it just under a boil, whisk in the remaining butter. Divide the sauce between the four plates and center the chops on the sauce. Serve.

LAMB BRAISED IN POMEGRANATE



Lamb Braised in Pomegranate image

This pomegranate braised lamb shoulder is about as seasonally appropriate as it gets, and one of the best things I've tasted in a long time.

Provided by Chef John

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 2h45m

Yield 6

Number Of Ingredients 16

3 pounds lamb shoulder blade chops
salt and freshly ground pepper to taste
1 tablespoon vegetable oil
1 onion, sliced
1 pinch salt
4 cloves garlic, sliced
2 cups pomegranate juice
⅓ cup aged balsamic vinegar
¼ teaspoon dried rosemary
8 fresh mint leaves
¼ teaspoon red pepper flakes
1 tablespoon honey, or more to taste
salt and ground black pepper to taste
2 tablespoons pomegranate seeds
1 tablespoon sliced fresh mint leaves
1 tablespoon pumpkin seeds

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.

Nutrition Facts : Calories 546.3 calories, Carbohydrate 23.3 g, Cholesterol 134.5 mg, Fat 34.1 g, Fiber 0.8 g, Protein 34.9 g, SaturatedFat 13.7 g, Sodium 190.2 mg, Sugar 18.3 g

LAMB CHOPS WITH A POMEGRANATE AND RED WINE SAUCE



Lamb Chops With a Pomegranate and Red Wine Sauce image

Make and share this Lamb Chops With a Pomegranate and Red Wine Sauce recipe from Food.com.

Provided by thedorkvariety

Categories     Lamb/Sheep

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

2 teaspoons oil
4 lamb chops
salt and pepper
3 shallots (chopped)
1/2 cup red wine
1/4 cup stock
1 tablespoon pomegranate molasses
1 tablespoon balsamic vinegar
1 tablespoon honey
2 tablespoons butter
1 pinch rosemary (chopped)
salt and pepper

Steps:

  • Heat the oil in a pan.
  • Season the lamb chops with salt and pepper.
  • Add the lamb chops to the pan and cook until they reach the desired doneness, about 5 minutes per side to get a thick chop to medium rare.
  • Set the lamb aside.
  • Add the shallots and sauté for 1 minute.
  • Add the red wine and deglaze the pan.
  • Add the stock, pomegranate molasses, balsamic vinegar, honey, butter and rosemary, salt and pepper.
  • Bring the mixture to a boil and simmer until it thickens to form a sauce, about 6-10 minutes.
  • Pour the sauce over the lamb.

Nutrition Facts : Calories 417.1, Fat 33.3, SaturatedFat 15.2, Cholesterol 85.6, Sodium 97.3, Carbohydrate 7.6, Sugar 4.5, Protein 16

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