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.
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LAMB LOIN ROAST RECIPE (POMEGRANATE SAUCE
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ROAST LAMB WITH POMEGRANATE SAUCE | GARDENCOOK - COPY ME THAT
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Oct 12, 2011 Rub the pomegranate marinade into the lamb, and put the lamb and the rest of the marinade in a sealed ziploc bag or a covered dish. Let marinate overnight in the refrigerator. Preheat the oven to 450 degrees. From food52.com
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The marinade imparts great flavor to the lamb and provides a tangy, rich sauce. Combine pomegranate juice, mustard, garlic. Completely submerge lamb in marinade. Marinate for 2 to … From recipeland.com
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RECIPE: ROASTED LAMB WITH POMEGRANATE-TAMARIND SAUCE
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THE MEAT LOVERS: ROASTED LAMB WITH POMEGRANATE-TAMARIND …
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