Friday, February 29, 2008
Lamb Chops with Pomegranate Red Wine Sauce
There are days where I barely have it together to peel a clove of garlic let alone make dinner. But hunger pangs comes like clockwork and I did not feel like getting any take out. Brad had picked up some succulent lamb shoulder chops on the way home from work and I had some sweet potatoes on hand. I sprinkled some sea salt and freshly ground black pepper onto the chops and heated up my heavy bottomed saute pan on medium high with 2 tablespoon of olive oil. I cooked the chops for 5 minutes on each side. The real winner here is the pomegranate red wine sauce that sooth and velvety. This meal was ready in half an hour ( I had to bake the diced sweet potatoes and that took half an hour). But the lamb and sauce took only 20 minutes tops. Not bad for what started out as an uninspiring day!
Pomegranate Red Wine Sauce
This recipe was inspired by Fine Cooking magazine. I had altered some of the measurements for the ingredients. I rather have more sauce than less. This sauce would make 4-5 servings, but again that solely depends whether there are sauce fiends at the table! If you do not have pomegranate molasses on hand feel free to use 1/2 cup of pomegranate juice. Use the pan that the lamb was cooked in as there will be some leftover fat in the pan to saute the shallots and all the delicious brown its from the chops. Feel free to use fresh rosemary if you prefer.
1/2 cup minced shallots
1 tb pomegranate molasses
salt and freshly ground pepper to taste
1/2 red wine
1/4 stock - I used vegetable stock
1 tb balsamic vinegar
1 tb honey
2 tb cold butter - cubed
a pinch of dried rosemary
Saute minced shallots in the pan for 3 minutes. Deglaze the pan with the rest of the ingredients EXCEPT butter. Stir and boil until liquid is reduced by half. It will start to get thick. Turn down the heat and swirl in cubed cold butter and adjust seasoning. Take sauce off heat immediately. Transfer lamb chops with sauce.