Yield: 4 Servings
|\N 8||lamb rib chops -- totally|
|\N 4||Cloves garlic -- thinly|
|\N 2||bay leaves -- broken|
|\N 4||shallots -- peeled and|
|\N 4||Cloves garlic -- peeled and|
: Marinade and lamb:
: Salt and pepper -- to taste : trimmed
1 TB rosemary leaves
4 TB pomegranate molasses
⅓ c virgin olive oil
: Garnish: fresh pomegranate : seeds -- optional
: Pomegranate Au jus:
½ plus ½ tablespoon butter 1 TB olive oil
1 c pomegranate juice
2 TB red wine vinegar
3 c rich lamb or chicken stock Rub the lamb chops with the salt, pepper and rosemary leaves evenly.
Combine all of the remaining ingredients in non-reactive dish. Add the chops and turn over in the mixture a few times. Cover and refrigerate up to four hours ahead of time.
Heat a medium sized saucepan on medium heat. Add ½ tablespoon of butter and the olive oil. When the butter melts add the shallots and garlic. Allow to cook until lightly cooked, (about 3 minutes), stirring frequently so that the garlic doesn't burn. Now add the pomegranate juice and vinegar.
Reduce by half. Add the stock and reduce, skimming as necessary until the sauce will coat the back of a spoon, (about 15 minutes). Remove from the heat and strain the sauce through a fine meshed strainer. Reserve in a small saucepan while you cook the chops.
Heat a grill or grill pan to fairly high heat.
Remove the lamb from the marinade and reason them with a touch of salt and pepper. Grill about four minutes on each side.
Reheat the pomegranate Au jus. When is it just under a boil, whisk in the remaining butter. Divide the sauce between the four plates and center the chops on the sauce. Serve.
Yield: 4 servings
Posted to MM-Recipes Digest V4 #1 by Administrator_at_INFOMAIL__G@...
on Mar 04, 97
Recipe By : CHEF DU JOUR NORMAN VAN AKEN SHOW #DJ9365