POMEGRANATE-MARINATED LAMB CHOPS
Pomegranate-Marinated Lamb Chops
Provided by BHG Test Kitchen
Time 27m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 316 kcal, Carbohydrate 7 g, Cholesterol 70 mg, Protein 22 g, SaturatedFat 5 g, Sodium 362 mg, Sugar 6 g, Fat 22 g, UnsaturatedFat 15 g
PULLED LAMB SHOULDER WITH STICKY POMEGRANATE GLAZE
Cooking the meat really slowly in fruit juice makes it meltingly tender, and the juices double up as a sweet glaze
Provided by Cassie Best
Categories Dinner, Main course
Time 5h20m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 668 calories, Fat 39 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 32 grams sugar, Fiber 1 grams fiber, Protein 46 grams protein, Sodium 1.3 milligram of sodium
POMEGRANATE-MARINATED LAMB WITH SPICES AND COUSCOUS
Provided by Marlena Spieler
Categories Lamb Marinate High Fiber Dinner Fall Family Reunion Pan-Fry Pomegranate Couscous Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 16
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.
POMEGRANATE MARINADE
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Winter Recipes
Yield Makes 2 cups
Number Of Ingredients 8
Steps:
- Using a mortar and pestle, crush garlic, black pepper, and Aleppo chile pepper; add bay leaves and thyme. Crush to release oils. Transfer to a nonreactive bowl; whisk in molasses, vinegar, and olive oil.
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.
POMEGRANATE LAMB MARINADE
This is my favorite lamb marinade, given to me by my uncle Rick. It comes out amazing every time.
Provided by Leanne Gann
Time 5m
Yield 4
Number Of Ingredients 8
Steps:
- Mix olive oil, pomegranate syrup, vinegar, mustard, salt, pepper, garlic, and rosemary together in a bowl until well combined.
Nutrition Facts : Calories 186.9 calories, Carbohydrate 16 g, Fat 13.8 g, Fiber 0.3 g, Protein 0.4 g, SaturatedFat 1.9 g, Sodium 379 mg, Sugar 14.9 g
GRILLED LEG OF LAMB WITH POMEGRANATE MOLASSES
Provided by Alton Brown
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Preheat the grill to 375 degrees F.
- Unroll the lamb and brush on all sides with the molasses. Season on all sides with salt and pepper. Roll the lamb up and secure with butchers' twine. Place the lamb over indirect heat and cook for 15 minutes, brush with the molasses again. Turn 1/4 turn and cook for another 15 minutes. Complete the brushing and turning procedure 2 more times for a total cooking time of approximately 1 hour or until the lamb reaches an internal temperature of 130 degrees F. Remove from the heat and allow to rest 10 minutes before slicing and serving. Serve with additional molasses if desired.
- For Syrup: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 1/2 cups, approximately 50 minutes. It should be the consistency of syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
- For Molasses: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. It should be the consistency of thick syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
- Yield: 1 1/2 cups syrup or 1 cup molasses
- Prep Time: 5 minutes
- Cook Time: 50 to 70 minutes
- Inactive Prep Time: 30 minutes
POMEGRANATE MARINATED LAMB
Thought this sounded delish! Submitted for Zaar World Tour 5 -- region New Zealand/Australia. Recipe source: Bon Appetit (November 2008)
Provided by ellie_
Categories Lamb/Sheep
Time 2h50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a large bowl whisk together the first 5 ingredients (molasses - cinnamon) plus 1 3/4 teaspoon cumin, paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Add lamb and toss. Cover and marinated for 2 hours at room temperature or up to 2 days in the refrigerator. Drain, reserving the marinade. Pat dry.
- Heat a large skillet over medium high heat.
- Add meat and bones (if using) and cook for 2-5 minutes, or until browned. You may need to cook lamb in batches.
- Return all the lamb and bones to the skillet along with the reserved marinade and 1/4 cup water. Cover and simmer over medium low heat for 5-10 minutes or until meat is tender. Remove from heat and set aside.
- Meanwhile in a saucepan bring remaining water (1 cup) and chicken broth to a boil over medium high heat. Add couscous and remaining cumin (1/4 teaspoon). Remove from heat and let stand for 5 minutes. Fluff couscous with a fork and stir in butter.
- Divide couscous among plates and top with lamb, pomegranate seeds and basil leaves, spooning remaining sauce over lamb.
Nutrition Facts : Calories 891.8, Fat 51, SaturatedFat 20.8, Cholesterol 137.9, Sodium 783.1, Carbohydrate 65.4, Fiber 6.5, Sugar 4.6, Protein 41.1
GRILLED LAMB CHOPS IN POMEGRANATE MARINATED
I use Cortas Pomegranate juice which is very thick like molasses but no sugar is added in the cooking of it. It's just concentrated Pomegranate juice. I purchased it in a Greek store but also seen it on line. It gives the lamb a slightly sweet tangy taste.
Provided by Rita1652
Categories Lamb/Sheep
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 336.3, Fat 36, SaturatedFat 5, Sodium 3.2, Carbohydrate 4.2, Fiber 0.2, Sugar 0.1, Protein 0.7
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