Note: You prefer Oulala? Read this post on my French blog: La cuisine de Babeth
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My dear readers you may recall last week post and my 101 on how to peel and seed a pomegranate? Well this tutorial will become handy to prepare today's recipe without ending in the ER (I know girls George Clooney is back but still try to stay away from there) or redecorating your kitchen in red.
Lamb chops cooked with pomegranate seeds is as chic as Repetto ballet shoes on Paris sidewalks, and as usual with me prompto presto cooking will be done!
The pomegranate adds some acidity to the sauce and the seeds served with the meat add a watery texture "en bouche".
The following recipe only uses 1/4 of the seeds of one pomegranate, here how the remaining ones finished (happy endings of course!):
- in a power salad: some mache tossed with balsamic vinaigrette and some pomegranate seeds on top.
- to decorate desserts: to add some colors to plain yogurt, or to add some luxury to a normal ice cream
- or just to nibble ;-)
Lamb shoulder chops with pomegranate:
Ingredients: (served 4)
- 4 lamb shoulder chops
- 2 garlic cloves
- 2 thyme sprigs
- 1/8 cup of red wine
- 1/4 of one pomegranate seeds
- grape seed oil
- salt and pepper
1- Seed the pomegranate, directions here.
2- Season each sides of the chops with salt, pepper and thyme leaves.
3- Heat a cast-iron pot over high heat with a tbs of oil. When hot cook for 1 minute each chop sides.
4- Remove them from the pot, set aside.
5- Smash garlic cloves with a spoon in the pot, toss in it the pomegranate seeds. brown them and then add the wine.
6- Bring it a to a simmer. Add the chops and let them cook for about 15 minutes, cover.
7- Serve immediately, lamb doesn't stand to wait.
Can be served with Vichy carrots:
Other lamb recipe: Easter chump lamb with rosemary and roasted potatoes