Lamb Chops With Pomegranate Relish Recipes

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GRILLED LAMB CHOPS WITH POMEGRANATE-PORT REDUCTION



Grilled Lamb Chops with Pomegranate-Port Reduction image

Marinated lamb chops get grilled and then topped with a wonderful tangy pomengranate-port reduction. Most impressive!

Provided by WannaBeChef

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 1h10m

Yield 4

Number Of Ingredients 8

1 lemon, zested and juiced
2 tablespoons chopped fresh oregano
2 cloves garlic, minced
salt and black pepper to taste
8 (3 ounce) lamb chops
½ cup fresh unsweetened pomegranate juice
1 cup port wine
2 tablespoons pomegranate seeds

Steps:

  • Whisk together the lemon zest and juice, oregano, garlic, salt, and black pepper in a bowl; pour into a resealable plastic bag. Add the lamb chops, coat with the marinade, squeeze out excess air, and seal the bag. Set aside to marinate.
  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Bring the pomegranate juice and port wine to a simmer in a small saucepan over high heat. Reduce heat to medium-low, and continue simmering until the liquid has reduced to half of its original volume, about 45 minutes. Stir in the pomegranate seeds and set aside.
  • Remove the lamb from the marinade, and shake off excess. Discard the remaining marinade. Cook the chops on the preheated grill until they start to firm, and are reddish-pink and juicy in the center, about 4 minutes per side for medium rare. Serve the chops drizzled with the pomegranate-port reduction.

Nutrition Facts : Calories 396.3 calories, Carbohydrate 10.2 g, Cholesterol 100.8 mg, Fat 23.4 g, Fiber 1.3 g, Protein 25.9 g, SaturatedFat 9.9 g, Sodium 82.9 mg, Sugar 4.7 g

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 POMEGRANATE RELISH



Lamb Chops with Pomegranate Relish image

Provided by Adeena Sussman

Categories     Fruit     Marinate     Low Cal     Dinner     Orange     Mint     Lamb Chop     Red Wine     Winter     Grill/Barbecue     Healthy     Honey     Pomegranate     Self

Number Of Ingredients 12

2 large oranges, segmented
1/3 cup red wine (such as Pinot Noir)
1/4 cup unsweetened pomegranate concentrate (found at gourmet markets)
3 tablespoons honey
1 tablespoon olive oil
2 cloves garlic, thinly sliced
1 teaspoon dried oregano
16 baby lamb chops, frenched (ask your butcher to do it), fat trimmed to 1/8 inch
1 cup pomegranate seeds
1/3 cup finely diced Vidalia onion
1/4 cup chopped fresh mint
1 1/2 teaspoons fresh lemon juice

Steps:

  • Cut orange segments into 1/8-inch pieces over a bowl; collect juice (about 1/3 cup); set orange segments aside. Whisk orange juice, wine, pomegranate concentrate, 2 tablespoons of honey, oil, garlic and oregano in a bowl. Arrange lamb in a 9" x 13" baking dish; pour marinade over lamb. Cover; chill 1 to 2 hours, turning once. Combine cut orange, pomegranate seeds, onion, mint, remaining 1 tablespoon honey and lemon juice in a bowl. Toss gently; chill. Heat a grill or grill pan to medium-high. Remove lamb from dish, pat dry and grill to desired doneness (3 minutes per side for medium-rare). Let rest 1 to 2 minutes. Serve topped with relish.

LAMB LOIN WITH POMEGRANATE GLAZE AND POMEGRANATE PISTACHIO RELISH



Lamb Loin with Pomegranate Glaze and Pomegranate Pistachio Relish image

Provided by Bobby Flay

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 13

1 cup pomegranate molasses
1/4 cup Dijon mustard
1 tablespoon prepared horseradish, optional
Kosher salt and freshly ground black pepper
1 1/4 pounds lamb loin, trimmed
Canola oil, for brushing
1/2 cup pomegranate seeds
1/4 cup chopped fresh flat-leaf parsley leaves
1/4 cup chopped pistachios
2 tablespoons finely diced red onion
1 tablespoon red wine vinegar
1 1/2 teaspoons honey
Kosher salt and freshly ground black pepper

Steps:

  • For the lamb: Whisk together the pomegranate molasses, mustard, horseradish if using and some salt and pepper in a medium bowl. Let sit for at least 30 minutes to allow the flavors to meld.
  • Remove the lamb from the refrigerator 30 minutes before cooking.
  • When ready to cook, heat a cast-iron pan until smoking hot over medium-high heat. Brush the lamb with oil and season liberally with salt and pepper.
  • Sear the lamb on all sides and cook to medium-rare (135 degrees F on an instant-read thermometer), 8 to 10 minutes. Right before removing the lamb from the heat, brush all over with some of the glaze and allow it to caramelize slightly. Remove the lamb to a cutting board and let rest 5 minutes.
  • For the relish: Combine the pomegranate seeds, parsley, pistachios, onion, vinegar and honey in a medium bowl; season with salt and pepper.
  • Slice the lamb into medallions, drizzle with more of the glaze and spoon the relish over.

LAMB CHOPS WITH POMEGRANATE RELISH



Lamb Chops with Pomegranate Relish image

Provided by Claire Saffitz

Categories     Dinner     Feta     Lamb Chop     Grill     Pomegranate     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 10

1/2 cup pomegranate seeds
1/4 cup chopped black olives
1/4 cup crumbled feta
1/4 cup olive oil
2 tablespoons chopped fresh flat-leaf parsley
salt
pepper
8 lamb rib chops
2 tablespoons olive oil
2 teaspoons crushed fennel seeds

Steps:

  • Prepare grill or grill pan for medium-high heat. Mix pomegranate seeds, olives, feta, 1/4 cup oil and parsley in a bowl; season with salt and pepper. Rub lamb chops with remaining 2 tablespoons oil, then fennel; season with salt and pepper and grill to desired doneness. Serve with relish.

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.

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