Lamb Chops With Pomegranate Sauce Saffron Pilaf Food

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LAMB CHOPS WITH GARLIC AND ROSEMARY



Lamb Chops with Garlic and Rosemary image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings (1/2 cup sauce)

Number Of Ingredients 10

8 (6-ounce) loin lamb chops, fat trimmed
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
2 cloves garlic, smashed
1 cup dry red wine
1 teaspoon minced fresh rosemary leaves
1 cup chicken broth, low-sodium canned
2 tablespoons unsalted butter, cut into bits
2 teaspoons whole-grain mustard
2 tablespoons heavy cream

Steps:

  • Heat a large skillet over medium-high heat. Dry the lamb chops well and season with salt and pepper, to taste. Add the oil to the pan and heat until shimmering. Lay chops in the pan and cook, turning once, until an instant-read thermometer inserted into the sides of the lamb registers 125 degrees F, about 4 minutes per side. After cooking the lamb on each side, stand it up on it's edges to brown the sides as well, about 2 minutes more. Reduce the heat if needed so the browned bits remaining in the pan don't burn. Remove chops from the skillet and set aside in a warm place.
  • Pour off all but 1 1/2 tablespoons fat from the skillet. Add the garlic and cook, tilting the skillet to keep the garlic submerged in the fat, and cook until golden, about 1 minute. Add the wine and rosemary, stirring up browned bits from the bottom of the pan, and simmer over high heat until syrupy, about 3 to 4 minutes. Add the chicken broth and cook until reduced by about half, another 5 to 6 minutes. Remove pan from the heat and briskly whisk in the butter. When the butter has incorporated, whisk in the mustard and heavy cream. Season with additional salt and pepper.
  • Serve 2 chops per person with the sauce.

Nutrition Facts : Calories 488 calorie, Fat 27 grams, SaturatedFat 11 grams, Carbohydrate 2 grams, Protein 48 grams

LAMB CHOPS WITH GARLIC-ROSEMARY SAUCE



Lamb Chops with Garlic-Rosemary Sauce image

Provided by Food Network

Categories     main-dish

Time 6m

Yield 4 servings

Number Of Ingredients 8

2 garlic cloves
4 lamb shoulder chops (each about 3/4-inch thick)
Salt and freshly ground black pepper
2 tablespoon olive oil
2 tablespoons rosemary
2 tablespoons fresh lemon juice
1/2 cup chicken stock
1 tablespoon butter

Steps:

  • Chop garlic. Pat lamb dry and season with salt and pepper. In a 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and sear lamb 3 minutes. Turn lamb over and sear 2 minutes more for medium-rare. Transfer lamb to 4 plates. Add garlic, rosemary, lemon juice, and stock to skillet and deglaze over high heat, stirring and scraping up brown bits, 1 minute. Whisk in butter. Pour sauce over lamb.

POMEGRANATE LAMB



Pomegranate Lamb image

Provided by Food Network

Categories     main-dish

Time 5h

Yield 4 servings

Number Of Ingredients 15

Salt and pepper, to taste
8 lamb rib chops, totally trimmed
1 tablespoon rosemary leaves
4 tablespoons pomegranate molasses
4 cloves garlic, thinly sliced
2 bay leaves, broken
1/3 cup virgin olive oil
Garnish: fresh pomegranate seeds, optional
1/2 plus 1/2 tablespoon butter
1 tablespoon olive oil
4 shallots, peeled and chopped fine
4 cloves of garlic, peeled and chopped fine
1 cup pomegranate juice
2 tablespoons red wine vinegar
3 cups rich lamb or chicken stock

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 GLAZED LAMB LOLLIPOPS WITH FETA TZATZIKI



Pomegranate Glazed Lamb Lollipops with Feta Tzatziki image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 2h

Yield 2 to 3 servings

Number Of Ingredients 19

1/2 cup pomegranate juice
1 teaspoon cornstarch
2 tablespoons light brown sugar
2 tablespoons honey
2 tablespoons Dijon mustard
Kosher salt and freshly cracked black pepper
6 lamb rib chops, slightly frenched
Vegetable oil, for oiling grill grates
1/2 cup crushed roasted pistachios
Feta Tzatziki, recipe follows
Fresh mint, chiffonade, for garnish
1/2 English cucumber
Kosher salt and freshly ground black pepper
1 cup whole-fat Greek yogurt
4 ounces crumbled feta
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh mint
1 teaspoon honey
1 clove garlic, minced or pressed

Steps:

  • Whisk the pomegranate juice and cornstarch in a small saucepan. Add the sugar, honey and mustard and whisk to combine. Bring to a simmer over medium heat. Simmer until thickened to the consistency of barbecue sauce, 6 to 8 minutes. Season to taste. Let cool for 30 minutes. The glaze can be made ahead of time and stored in the fridge for up to 2 weeks.
  • Place the lamb chops in a large zipper-top bag. Pour half of the glaze into the bag and let the lamb marinate at room temperature for 1 hour. Reserve the remaining glaze to coat the lamb chops on the grill.
  • Preheat a grill or grill pan over medium-high heat and liberally oil the grates.
  • Take the chops out of the bag and place them on a paper towel-lined tray or plate to wipe off any excess marinade to ensure a nice crust. Season the chops with salt and pepper on both sides. Place the chops on the grill until charred in spots, 3 to 4 minutes. Flip, baste liberally with the glaze and grill for another 3 or 4 minutes or until the internal temperature hits 135 degrees F on a meat thermometer.
  • Baste the chops with the glaze again, then remove them from the grill. Coat one side in the chopped pistachios for an added crunch. Serve with a nice schmear of the feta tzatziki and garnish with some fresh mint.
  • Grate the cucumber on the large holes of a box grater and place in a fine-mesh strainer or piece of cheesecloth fitted over a bowl. Salt the cucumber and let sit for 10 minutes. Then squeeze out any excess moisture. Put the strained cucumber into a bowl. Add the yogurt, feta, lemon juice, mint, honey and garlic. Season to taste with salt and pepper.

SPICED LAMB PILAF



Spiced lamb pilaf image

Make the most of Sunday's leftover roast lamb in this colourful spiced rice one-pot from BBC Good Food Magazine reader Karolina McCallan

Provided by Good Food team

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 17

2 tbsp vegetable oil
1 large onion , finely chopped
3 garlic cloves , finely chopped
4 cloves
8 cardamom pods , crushed
2 tsp turmeric
1 large cinnamon stick
2 lamb stock cubes
450g basmati rice
500g lamb leftovers, shredded
100g raisins
5 spring onions , finely sliced
3 tomatoes , deseeded and roughly chopped
small bunch parsley , roughly chopped, plus a few leaves picked, to serve
small bunch coriander , roughly chopped, plus a few leaves picked, to serve
50g flaked almonds , toasted
200ml natural yogurt , to serve

Steps:

  • Put the oil in a large pan over a medium heat. Add the onion to the pan and cook until soft and translucent, about 15 mins. Add the garlic and spices, and stir in for 2 mins.
  • Crumble the stock cubes into 1.2 litres of just-boiled water. Add the rice and shredded lamb to the pan. Stir well to coat the grains in the oil and spices, then pour over the stock. Bring to the boil, then cover with a lid and lower the heat. Cook for 12 mins or until the rice is tender and the stock absorbed.
  • Once the rice is ready, remove from the heat and add the raisins, spring onions, tomatoes and herbs, mixing well. Season to taste and serve topped with more herbs, almonds and a drizzle of natural yogurt.

Nutrition Facts : Calories 992 calories, Fat 39 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 110 grams carbohydrates, Sugar 23 grams sugar, Fiber 4 grams fiber, Protein 48 grams protein, Sodium 1.8 milligram of sodium

SLOW-ROAST PERSIAN LAMB WITH POMEGRANATE SALAD



Slow-roast Persian lamb with pomegranate salad image

This sweet, meltingly-tender lamb makes a show-stopping dinner party dish

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 3h50m

Number Of Ingredients 13

4 tbsp pomegranate molasses
1 tsp ground cumin
juice 1 lemon
1 tbsp olive oil
2 garlic cloves, minced
1 onion, roughly chopped
1 shoulder of lamb, weighing about 1.6kg, lightly scored
seeds 2 pomegranates
handful flat-leaf parsley leaves
100g bag watercress
1 small red onion, finely diced
1 tbsp olive oil
flatbreads, to serve

Steps:

  • Heat oven to 160C/140C fan/gas 3. In a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic. Scatter the onion over a casserole dish or a deep roasting tin. Place the lamb on top of the onions. Pour the glaze over the lamb. Rinse the bowl out with about 200ml water, then pour it around - not over - the lamb.
  • Cover the dish with a lid or the tin with a large piece of foil. Roast the lamb, undisturbed, for 3 hrs, then remove the lid or foil and continue to roast for 30 mins to give the lamb colour. When the lamb has had its time, pour off the juices, remove as much fat as possible, then pour the juices back over the lamb.
  • Just before serving, gently toss all the salad ingredients together. Serve the lamb with its sauce, the salad and some warmed flatbreads.

Nutrition Facts : Calories 554 calories, Fat 39 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 0.35 milligram of sodium

LAMB BRAISED IN POMEGRANATE



Lamb Braised in Pomegranate image

This pomegranate braised lamb shoulder is about as seasonally appropriate as it gets, and one of the best things I've tasted in a long time.

Provided by Chef John

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 2h45m

Yield 6

Number Of Ingredients 16

3 pounds lamb shoulder blade chops
salt and freshly ground pepper to taste
1 tablespoon vegetable oil
1 onion, sliced
1 pinch salt
4 cloves garlic, sliced
2 cups pomegranate juice
⅓ cup aged balsamic vinegar
¼ teaspoon dried rosemary
8 fresh mint leaves
¼ teaspoon red pepper flakes
1 tablespoon honey, or more to taste
salt and ground black pepper to taste
2 tablespoons pomegranate seeds
1 tablespoon sliced fresh mint leaves
1 tablespoon pumpkin seeds

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Generously season lamb chops with salt and black pepper.
  • Heat vegetable oil in a Dutch oven over high heat. Place lamb chops in Dutch oven and cook until browned on all sides, about 8 minutes. Transfer lamb to a plate and reduce heat to medium.
  • Stir onion and a pinch of salt into the Dutch oven; cook until onions are slightly golden, about 3 minutes. Stir in garlic and cook for 30 seconds.
  • Pour pomegranate juice into the Dutch oven and scrape any browned bits off of the bottom of the pot. Pour in balsamic vinegar, increase heat to high, and bring to a boil.
  • Stir rosemary, mint leaves, and red pepper flakes into pomegranate juice mixture. Continue to boil until liquid is reduced by half, about 10 minutes. Return lamb and any accumulated juices to Dutch oven, spoon pomegranate mixture over lamb, and cover.
  • Cook in the preheated oven until meat is fork tender, about 2 hours. Transfer lamb to a plate and set Dutch oven on the stovetop over high heat. Bring pomegranate mixture to a boil; cook, skimming any fat that accumulates, until liquid is reduced by 1/3, about 5 minutes.
  • Stir in honey and season with salt and black pepper to taste. Return lamb to the Dutch oven; stir to combine. Garnish with pomegranate seeds, sliced mint leaves, and pumpkin seeds.

Nutrition Facts : Calories 546.3 calories, Carbohydrate 23.3 g, Cholesterol 134.5 mg, Fat 34.1 g, Fiber 0.8 g, Protein 34.9 g, SaturatedFat 13.7 g, Sodium 190.2 mg, Sugar 18.3 g

LAMB CHOPS WITH POMEGRANATE SAUCE & SAFFRON PILAF



Lamb Chops with Pomegranate Sauce & Saffron Pilaf image

Categories     Sauce     Lamb     Side     Broil     Saffron     Pomegranate     Simmer     Boil

Yield serves 4

Number Of Ingredients 18

2 tablespoons butter
1/4 cup orzo pasta
1 cup white rice
2 pinches of 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 pepper
2 tablespoons EVOO (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 rack 8 inches from the broiler.
  • Heat a pot with a tight-fitting lid over medium heat. Add the butter and melt, then add the orzo and stir. Toast the pasta to golden brown, 3 minutes, then add the rice and stir to combine. Add the saffron threads to the pan and stir in the stock. Bring the liquid to a boil, then reduce to a simmer and cover the pot. Cook the rice for 15 to 18 minutes, until tender.
  • 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. Add the wine and Worcestershire to the juice, then add the peppercorns, cloves, and bay leaf. Bring to a boil, reduce the heat to a simmer and reduce the liquid by half, 6 minutes or so. Pour a little sauce into a small bowl, stir in the cornstarch, and then pour the mixture back into the sauce. Cook to thicken, about 1 minute; remove the whole cloves and bay leaf before serving.
  • Arrange the chops on a broiler pan and season with salt and pepper. Broil for 3 to 4 minutes, or only 1 minute on each side for pink centers.
  • When the chops go in, heat the EVOO in a medium skillet over medium heat. Add the garlic and stir for 2 minutes, then wilt in the spinach and season with salt, pepper, and nutmeg.
  • Serve the chops topped with pomegranate sauce, and with saffron pilaf and wilted spinach alongside.

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