Lamb Chops with Pomegranate Relish |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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We heart this dish. Pomegranate may protect your arteries against LDL ( bad ) cholesterol. Ingredients:
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 |
Directions:
1. 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.
2. Nutritional analysis per serving: 246 calories per 2 chops with 1/4 cup relish, 9.4g fat (4.7g saturated), 18.3g carbs, 1.2g fiber, 21g protein Nutritional analysis provided by Self See Nutrition Data's analysis of this recipe ›
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