Directions:
- In a large saucepan, bring pomegranate juice and vinegar to a boil over medium heat; cook until reduced to 1/2 cup.
- Meanwhile, for pesto, place the mint, cilantro, garlic, salt and pepper in a small food processor; cover and pulse until chopped. While processing, gradually add oil in a steady stream.
- Coat chops with pesto. In a large ovenproof skillet, brown lamb in oil on all sides.
- Bake, uncovered, at 450° oven for 15-20 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Drizzle with pomegranate sauce. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 149.44 Kcal (626 kJ) | ||
| Calories from fat | 79.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.79g | 14% | |
|---|---|---|---|
| Sodium | 306.63mg | 13% | |
| Potassium | 229.58mg | 5% | |
| Total Carbs | 15.44g | 5% | |
| Sugars | 12.91g | 52% | |
| Dietary Fiber | 0.89g | 4% | |
| Protein | 0.22g | 0% | |
| Vitamin C | 3.3mg | 5% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 44.8mg | 249% | |
| Calcium | 37.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 130.18 Kcal (545 kJ) | ||
| Calories from fat | 68.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.65g | 14% | |
|---|---|---|---|
| Sodium | 267.1mg | 13% | |
| Potassium | 199.98mg | 5% | |
| Total Carbs | 13.45g | 5% | |
| Sugars | 11.25g | 52% | |
| Dietary Fiber | 0.77g | 4% | |
| Protein | 0.19g | 0% | |
| Vitamin C | 2.9mg | 5% | |
| Vitamin A | 0.3mg | 12% | |
| Iron | 39mg | 249% | |
| Calcium | 32.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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