Marinated Lamb Cutlets With Pomegranate Recipes

GRILLED LAMB CHOPS WITH POMEGRANATE-PORT REDUCTION

Steps:

• Whisk together the lemon zest and juice, oregano, garlic, salt, and black pepper in a bowl; pour into a resealable plastic bag. Add the lamb chops, coat with the marinade, squeeze out excess air, and seal the bag. Set aside to marinate.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Bring the pomegranate juice and port wine to a simmer in a small saucepan over high heat. Reduce heat to medium-low, and continue simmering until the liquid has reduced to half of its original volume, about 45 minutes. Stir in the pomegranate seeds and set aside.
• Remove the lamb from the marinade, and shake off excess. Discard the remaining marinade. Cook the chops on the preheated grill until they start to firm, and are reddish-pink and juicy in the center, about 4 minutes per side for medium rare. Serve the chops drizzled with the pomegranate-port reduction.

PULLED LAMB SHOULDER WITH STICKY POMEGRANATE GLAZE

Steps:

• Put the garlic, cinnamon, cumin, oregano and lemon in a blender with 1 tsp salt and 2 tsp black pepper. Blend until smooth. Put the lamb in a large roasting tin and tip the marinade over the top. Massage all over the lamb and leave for 24 hrs in the fridge, or up to 2 days.
• Remove lamb from the fridge 1 hr before cooking. Heat oven to 160C/140C fan/ gas 3. Scatter the onions around the lamb, tucking some underneath, then pour over the pomegranate juice. Cover the lamb with foil and cook for 4 hrs.
• Remove the foil, carefully pour the meaty pomegranate juices from the tin into a large saucepan and add the honey. Increase oven to 220C/200C fan/gas 7, re-cover the lamb and continue cooking for 30 mins. Meanwhile, bubble the cooking liquid over a high heat until reduced, thick and syrupy - this may take up to 30 mins.
• Pour the sticky pomegranate glaze over the lamb and onions and return to the oven for another 30 mins, uncovered, until the glaze is bubbling and just starting to char, and the lamb is really tender. Mix the yogurt, most of the pomegranate seeds and mint leaves in a small bowl. Shred the lamb at the table and serve with the sticky onions and the minty pomegranate yogurt. Scatter over the remaining pomegranate seeds.

POMEGRANATE-MARINATED LAMB CHOPS

Steps:

• Trim fat from chops. Sprinkle chops with salt and pepper. Place chops in a freezer bag.
• For marinade, in a blender or food processor combine pomegranate juice, oil, shallot, mint, and thyme. Cover and blend or process until smooth. Pour over chops. Seal bag; turn to coat chops. Freeze for up to 4 months.
• To serve, thaw in the refrigerator overnight.
• Drain chops, reserving marinade. In a small saucepan bring marinade to boiling; reduce heat. Simmer, covered, for 5 minutes.
• For a charcoal or gas grill, place chops on the grill rack directly over medium heat. Cover and grill for 12 to 14 minutes for medium-rare (145°F) or 15 to 17 minutes for medium (160°F), turning once halfway through grilling and brushing with marinade for the last 5 minutes of grilling.

GREEK LAMB MARINADE

Steps:

• Gather the ingredients.
• Juice 2 lemons into a small bowl.
• Slowly drizzle olive oil into the lemon juice while whisking. This will help to emulsify the mixture.
• Add the remaining ingredients and stir.
• Allow the mixture to stand at room temperature for 10 minutes before using.

POMEGRANATE-MARINATED LAMB WITH SPICES AND COUSCOUS

Steps:

• Whisk pomegranate molasses, coarsely chopped garlic, olive oil, ground ginger, cinnamon, 1 3/4 teaspoons cumin, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Add lamb and toss to coat. Cover and marinate 2 hours at room temperature, or up to 2 days in the refrigerator. Drain, reserving marinade. Pat lamb dry.
• Heat heavy large nonstick skillet over medium-high heat. Working in batches, add meat and bones, if using, and cook until browned, turning occasionally, about 2 minutes total per batch. Return all lamb and bones to skillet. Add reserved marinade and 1/4 cup water. Cover with lid slightly ajar and simmer over medium-low heat until meat is tender, about 8 minutes. Remove from heat and set aside.
• Meanwhile, bring remaining 1 cup water and chicken broth to boil in medium saucepan over medium-high heat. Add couscous and remaining 1/4 teaspoon cumin. Remove saucepan from heat and let stand covered 5 minutes. Fluff couscous with fork, then stir in butter until melted. Divide couscous among plates and top with lamb, pomegranate seeds, and basil leaves, spooning remaining sauce over lamb.
• A thick pomegranate syrup; available at some supermarkets, at Middle Eastern markets, and from adrianascaravan.com.

AUSSIE LAMB CHOP RECIPE WITH YOGURT SAUCE

Steps:

• Cut the Aussie rack of lamb into individual chops and set aside. Make the spice rub by combining the paprika, turmeric, and cumin in a small bowl and mix well. Season both sides of the lamb chops with a generous pinch of salt and spice rub. Allow the lamb chops to sit at room temperature for 20-30 minutes.
• Meanwhile, make the salsa verde by combining all ingredients in a small bowl and mix well. Check for seasoning, you want the flavor to be a bit salty, lemony and spicy. Set aside.
• Make the yogurt sauce by combining everything except the pomegranate molasses in a small bowl and mix well. You will add the molasses right before serving, otherwise the color will bleed into the yogurt too much.
• For the lamb chops, pre-heat a large cast iron pan over medium-high heat for with enough oil to coat the bottom of the pan. Once the oil is hot, add 4-5 lamb chops to the pan, making sure not to overcrowd the pan, and cook for 3-4 minutes, or until nice and crusty of the first side. Flip and cook another 2-3 minutes, or until cooked to your liking. Repeat with the second batch.
• To serve the lamb chops, decorate the bottom of a platter with some of the yogurt sauce and swirl in 1-2 tablespoons of pomegranate molasses. Place the lamb chops on top and spoon over some of the salsa verde and garnish with chopped pistachios. Serve with leftover yogurt sauce and salsa verde on the side, enjoy!

POMEGRANATE LAMB

Steps:

• 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 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.

GRILLED LAMB CHOPS IN POMEGRANATE MARINATED

Steps:

• Rub the rack of lamb with the salt, pepper, and rosemary leaves.
• Combine the molasses, garlic, shallot and oil in a zip lock storage bag add the lamb chops, turning over a few times to coat thoroughly.
• Cover and refrigerate 4 hours.
• Preheat the grill.
• Remove the lamb chops from the marinade.
• Grill for 4 minutes per side for rare, or 5 to 6 minutes for medium-rare.

LAMB CHOPS WITH POMEGRANATE RELISH

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.

LAMB CHOPS WITH POMEGRANATE SAUCE AND SAFFRON PILAF

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.