Herbed Lamb Chops with Pomegranate Reduction

Ingredients

Cooking spray
8 (3-ounce) lambrib chops, trimmed
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon chopped fresh thyme

3/4 cup pomegranate juice
1 teaspoon spicy brown mustard
1/2 teaspoon honey
2 tablespoons minced shallots
1 teaspoon bottled minced garlic

1 teaspoon cornstarch
1 teaspoon water
1 tablespoon chopped fresh chives
1/8 teaspoon salt
1/8 teaspoon black pepper

Description

Great dish to make and eat if you haven't tried lamb before.

Rating

Recipe Rating based on a scale of 1-5:
4 Good; will make again

Procedure

Preheat broiler.

Coat a foil-lined baking sheet with cooking spray. Place lambon prepared pan. Sprinkle lamb evenly with 1/2 teaspoon pepper, 1/4 teaspoon salt, and thyme. Broil 5 minutes on each side.

Combine pomegranate juice, Dijon mustard, and honeyin a small bowl. Heat a small saucepan over medium-high heat. Coat pan with cooking spray. Add shallotsand garlicto pan; sauté 1 minute. Stir in juice mixture; bring to a boil. Reduce heat and cook until reduced to 1/2 cup (about 5 minutes). Combine cornstarchand waterin a small bowl; stir until smooth. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; stir in chives, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Serve with lamb.

Yield

Yield: 4 servings (serving size: 2 lamb chops and 2 tablespoons sauce)

Date

May 28, 2007 August 8, 2007

Source

http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1599632
Michele Powers
Cooking Light, APRIL 2007

Notes

Add a side of couscous.

Nutritional Information

NUTRITION PER SERVING
CALORIES 264(57% from fat); FAT 16.6g (sat 8g,mono 6.5g,poly 0.6g); PROTEIN 18.6g; CHOLESTEROL 65mg; CALCIUM 27mg; SODIUM 307mg; FIBER 0.2g; IRON 1.6mg; CARBOHYDRATE 9.2g