Pomegranate Glazed Lamb Chops

4 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
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
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.