Pomegranate Braised Lamb Loin Chops with Fresh Herb Salad

 

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Pomegranate Braised Lamb Loin Chops with Fresh Herb Salad

Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Servings: 12 Lamb Loin Chops
Author: A Bachelor & His Grill

Ingredients

  • 12 lamb loin chops trimmed
  • Kosher salt and fresh ground peppercorn to taste
  • 2-3 tablespoons fresh thyme leaves chopped
  • 3 tablespoons olive oil
  • 1 cup shallots chopped
  • 4-6 cloves garlic chopped
  • 2 cups pomegranate juice
  • 1 cup pinot noir or cabernet sauvignon
  • 1/4 cup red wine vinegar
  • 1/4 cup all-purpose flour
  • 2 star anise pods
  • 2-3 slices fresh ginger root
  • 2 sprigs fresh rosemary
  • Kosher salt and fresh ground peppercorn to taste
  • Mint leaves to garnish
  • Dry roasted and salted pistachios chopped, to garnish
  • Pomegranate arils to garnish

Instructions

  • Preheat oven to 300F.
  • Season lamb with a liberal degree of kosher salt, pepper and thyme. In an ovenproof, heavy-bottom skillet or dutch oven, heat 3 tablespoons over high heat until simmering. In batches, sear chops 2 minutes per side. Set aside to rest, uncovered.
  • Add shallot and garlic to the same pan, sauteing until just caramelized and fragrant, intermittently scraping up bits from bottom of the pan - approximately 15 minutes. Pour in pomegranate juice, wine and vinegar over shallots and garlic. Whisk flour into liquid until fully integrated, then drop in star anise, ginger slices & rosemary. Bring marinade to a hard boil until reduced by 1/4.
  • Remove skillet from stovetop. Add lamb to the marinade, cover skillet, and braise in oven, basting intermittently until lamb is tender and just pulling from the bone - approximately 45 minutes.
  • Remove skillet from oven. Remove lamb from marinade and set aside to rest for 5-7 minutes prior to serving.
  • If liquid is still thin, simmer down over stovetop until thickened and sauce-like. Remove ginger and rosemary sprigs. Puree sauce in a food processor.
  • Dress each lamb chop in sauce, garnish with pomegranate arils, roasted pistachios, and mint leaves. Season additionally, to taste. Serve lamb as a standalone or over a bed of fresh herbs and vegetables.

 

Written by Live Fire Republic
David Olson is a nationally-recognized American Culinary Federation Chef, television personality and international social media influencer, award-winning recipe developer, live fire grill master, global adventurer-extraordinaire, and the creator behind, "Live Fire Republic." David has an organic and attentive audience of more than two million households weekly via countless television and event appearances, his blog, and various print, radio and social media channels. Meanwhile his recipes and creative content continue to be shared across the web and in print publications from sea to shining sea. For all media inquiries, please email PR agency, The Lisa Ekus Group; Boston, MA - Jaimee Constantine, 413.247.9325 or jaimee@lisaekus.com.