 | Pomegranate Glazed Lamb Chops4 portions Bill Hutton / Former Executive Chef at Draeger's Cooking School, San Mateo, CA |
| For the Pomegranate Glaze: | |
| • | 1 cup The Perfect Purée Pomegranate Concentrate, thawed |
| • | 1/2 cup orange juice |
| • | 1 1/2 tsp. fresh rosemary, chopped fine |
| • | 2 garlic cloves, smashed |
| • | 1 tsp. red wine vinegar |
| • | Kosher salt and freshly ground pepper |
| Method: | |
| 1. | In a medium saucepan combine all ingredients except vinegar and salt and pepper. |
| 2. | Boil on high reducing in half while scraping down sides of the sauce pan with a heatproof spatula. |
| 3. | After it thickens up a little strain everything through a fine mesh strainer. |
| For the Lamb Chops: | |
| • | 2 lbs. lamb chops |
| • | Olive oil |
| • | Kosher salt and freshly ground pepper |
| Method: | |
| 1. | Heat a large, heavy skillet over medium-high heat. Or on a grill plate. |
| 2. | Season chops with salt and pepper. And enough olive oil to the hot pan to barely coat the bottom. If using a grill plate oil the chops before searing. |
| 3. | Sear the lamb chops until browned on each side, turning once. Do this in batches. |
| 4. | Stir in the red wine vinegar and season with salt and pepper. |
| 5. | Brush glaze on chops before serving. |