Lamb chops with pomegranate, cucumber, and mint salsa
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Garlic cloves | |
| 4 | 3/4-inch-thick lamb chops (8 to 10 ounces each); (up to 1-inch) | |
| 2 | teaspoons | Minced fresh rosemary leaves |
| 2 | teaspoons | Chopped fresh mint leaves |
| 3 | tablespoons | Olive oil |
| ½ | cup | Pine nuts |
| 1 | English cucumber | |
| 2 | tablespoons | Mint jelly |
| 2 | tablespoons | White-wine vinegar |
| 1 | tablespoon | Olive oil |
| Seeds from 1 large pomegranate | ||
| 2 | tablespoons | Chopped fresh mint leaves |
| ½ | teaspoon | Minced garlic |
Directions
FOR SALSA
Mince garlic. Pat lamb chops dry. In a small bowl stir together garlic, rosemary, mint, and 1 tablespoon oil. Rub mixture onto lamb and season with salt and pepper. In a heavy non-stick skillet, heat 2 tablespoons oil over moderate heat until hot but not smoking and cook lamb chops 3 to 5 minutes on each side for medium-rare meat. Transfer lamb chops to a plate.
Make salsa:
Toast pine nuts in a dry skillet over moderate heat until golden. Seed cucumber and cut into ¼-inch dice. In a bowl whisk together jelly, vinegar, and oil until jelly is broken up into tiny pieces and add remaining salsa ingredients, tossing. Season salsa with salt and pepper.
(Do not make salsa ahead or it will become watery.) Top lamb with some salsa and serve remaining salsa on the side.
Yield: 4 servings
Notes: Recipe courtesy of Gourmet Magazine Recipe by: Cooking live Show #9017 Posted to MC-Recipe Digest V1 #968 by "Angele and Jon Freeman" <jfreeman@...> on Dec 19, 1997