Herbed Lamb Chops with Pomegranate Reduction

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Herbed Lamb Chops with Pomegranate Reduction From Cooking Light

Add a side of couscous.

Cooking spray

8 (3-ounce) lamb rib chops, trimmed 1/2 teaspoon black pepper 1/4 teaspoon salt 1/4 teaspoon chopped fresh thyme 3/4 cup pomegranate juice 1 teaspoon Dijon 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

Preheat broiler.

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

Combine juice, mustard, and honey in a small bowl. Heat a small saucepan over medium-high heat. Coat pan with cooking spray. Add shallots and garlic to 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 cornstarch and water in 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: 4 servings (serving size: 2 lamb chops and 2 tablespoons sauce)

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

Michele Powers Cooking Light, APRIL 2007