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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I adore the taste and richness of lamb. But it takes bold flavors to complement the lamb, and this recipe definitely does that. The simple mint-cilantro pesto marries well with the lamb flavor, while the pomegranate-balsamic reduction adds the perfect balance to finish off the dish. This easy-to-prepare entree is delicious and gourmet, and is sure to impress.Melanie Stevenson, Reading, Pennsylvania Ingredients:
2 cups pomegranate juice |
1 cup balsamic vinegar |
pesto: |
1/4 cup fresh mint leaves |
1/4 cup fresh cilantro leaves |
8 garlic cloves, peeled |
1 teaspoon salt |
1 teaspoon pepper |
1/4 cup olive oil |
lamb: |
8 double-cut lamb rib chops (2 inches thick and 4 ounces each) |
1 tablespoon olive oil |
Directions:
1. In a large saucepan, bring pomegranate juice and vinegar to a boil over medium heat; cook until reduced to 1/2 cup.
2. 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.
3. Coat chops with pesto. In a large ovenproof skillet, brown lamb in oil on all sides.
4. 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.
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