Ingredients Jump to Instructions ↓

  1. 8 Lamb rib chops - totally trimmed

  2. 1 tablespoon 15ml Rosemary leaves

  3. 4 tablespoons 60ml Pomegranate molasses

  4. 4 Garlic cloves - thinly sliced

  5. 2 Bay leaves - broken

  6. 1/3 cup 78ml Virgin olive oil Pomegranate Au Jus

  7. 1 tablespoon 15ml Butter - divided

  8. 1 tablespoon 15ml Olive oil

  9. 4 Shallots - peeled, chopped fine

  10. 4 Garlic cloves - peeled, chopped fine

  11. 1 cup 237ml Pomegranate juice

  12. 2 tablespoons 30ml Red wine vinegar

  13. 3 cups 711ml Rich lamb or chicken stock Garnish Fresh pomegranate seeds -

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Marinade and lamb: 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 the 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. This recipe yields 4 servings.


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