Lamb Chops With Pomegranate And Dried Fig Relish Recipes

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LAMB CHOPS WITH POMEGRANATE AND DRIED FIG RELISH



Lamb Chops with Pomegranate and Dried Fig Relish image

Provided by Bon Appétit Test Kitchen

Categories     Valentine's Day     Quick & Easy     Low Cal     High Fiber     Dinner     Dried Fruit     Fig     Lamb Chop     Healthy     Bon Appétit     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 servings

Number Of Ingredients 8

2/3 cup pomegranate seeds
1/4 cup diced dried Calimyrna figs
1 teaspoon chopped fresh mint
1 teaspoon balsamic vinegar
1 teaspoon pomegranate molasses
5 teaspoons olive oil, divided
1/2 teaspoon cumin seeds, lightly crushed, divided
2 5-ounce lamb loin chops or shoulder blade chops

Steps:

  • Mix first 5 ingredients, 3 teaspoons oil, and 1/4 teaspoon cumin in small bowl.
  • Sprinkle lamb with remaining 1/4 teaspoon cumin, salt, and pepper. Heat 2 teaspoons oil in medium nonstick skillet over medium-high heat. Add lamb; cook to desired doneness, about 5 minutes per side for medium. Top with relish and serve.

LAMB CHOPS WITH POMEGRANATE SAUCE AND SAFFRON PILAF



Lamb Chops with Pomegranate Sauce and Saffron Pilaf image

Provided by Rachael Ray : Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 18

2 tablespoons butter
1/4 cup orzo pasta
1 cup white rice
2 pinches saffron threads
1 3/4 cups chicken stock
1 to 2 large pomegranates or 1 cup store-bought pomegranate juice
1/2 cup red wine
2 tablespoons Worcestershire sauce
6 peppercorns
3 whole cloves
1 fresh bay leaf
1 1/2 tablespoons cornstarch
12 rib lamb chops
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 large garlic cloves, chopped
1 pound farm spinach (available in bundles rather than bags in produce section), washed and dried
Freshly grated nutmeg

Steps:

  • Preheat the broiler and arrange the oven rack 8 inches from the broiler.
  • Heat a large sauce pot over medium heat. Add the butter and let it melt, then add the orzo and stir. Toast the pasta until golden brown, 3 minutes, then add the rice and stir to combine. Add the saffron threads and stir in the stock. Bring the liquid to a boil, then reduce the heat to a simmer and cover the pot with a tight-fitting lid. Cook the rice until tender, about 15 to 18 minutes.
  • Meanwhile, roll the pomegranate on the counter while applying pressure for a minute. Hold the pomegranate over a small pot and cut into it with a small sharp knife; the juice will come rushing out. Squeeze the pomegranate until 3/4 to 1 cup of juice is produced. Stir in the wine, Worcestershire, peppercorns, cloves, and bay leaf. Bring to a boil, lower the heat to a simmer and reduce the liquid by half, about 6 minutes. Pour a little sauce into a small bowl, stir in the cornstarch, and then pour the mixture into the sauce. Cook until thickened, about 1 minute. Remove and discard the peppercorns, whole cloves and the bay leaf.
  • Arrange the chops on a broiler pan and season with salt and pepper, to taste. Broil for 3 to 4 minutes, or only 1 minute on each side for pink centers.
  • When the chops go into the broiler, heat the extra-virgin olive oil in a medium skillet over medium heat. Add the garlic and stir for 2 minutes, then add the spinach and let it wilt. Season with salt, pepper, and nutmeg, to taste.
  • Arrange 3 chops on each serving plate. Drizzle with pomegranate sauce, and serve the saffron pilaf and wilted spinach alongside.

LAMB CHOPS WITH POMEGRANATE RELISH



Lamb Chops with Pomegranate Relish image

Provided by Adeena Sussman

Categories     Fruit     Marinate     Low Cal     Dinner     Orange     Mint     Lamb Chop     Red Wine     Winter     Grill/Barbecue     Healthy     Honey     Pomegranate     Self

Number Of Ingredients 12

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

Steps:

  • 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.

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