Top | Nadine Fiedler
Lamb Chops with Garlic and Pomegranate Molasses
(recipe, Nadine Fiedler)
- 8 small or 4 large lamb rib chops or tenderloin (about 2½ pounds)
- 3 Tbsp. unsalted or low-sodium mustard
- 1 tsp. black or salt-free seasoned pepper
- 2 Tbsp. olive oil
- 1 head garlic (about 14 cloves), chopped coarsely
- ½ cup pomegranate molasses
- 2 Tbsp. red wine
- Brush one side of the lamb chops with half of the mustard, then sprinkle with half of the pepper.
- In a 12-inch skillet over medium-high heat, heat the olive oil until it shimmers. Place the chops in the skillet, mustard-and-pepper side down. Brush the tops with the reserved mustard and sprinkle with the reserved pepper.
- Cook the chops until they're nicely browned, about 8 minutes. Reduce heat to medium. Flip the chops over and cook them until they are done to your taste (125 degrees for rare). Remove the chops and place on a plate or platter.
- Add the chopped garlic to the skillet and cook it, scraping up the browned bits on the bottom, until the cloves are softened and fragrant, about 2 minutes.
- Stir in the pomegranate molasses to the pan, scraping the bottom as you go, until it bubbles and froths.
- Stir in the red wine, then turn the heat to high until the sauce thickens, 2-4 minutes. Spoon the sauce over the chops and serve.
Pomegranate molasses is available in Middle Eastern specialty food stores or online, or you can make your own.