| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
English |
Cooking, Live |
1 |
Servings |
INGREDIENTS
| 4 |
|
Garlic cloves |
| 4 |
|
3/4-inch-thick lamb chops, 8 |
|
|
to 10 ounces each up |
|
|
to |
|
|
1-inch |
| 2 |
t |
Minced fresh rosemary leaves |
| 2 |
t |
Chopped fresh mint leaves |
| 3 |
T |
Olive oil |
| 1/2 |
c |
Pine nuts |
| 1 |
|
English cucumber |
| 2 |
T |
Mint jelly |
| 2 |
T |
White-wine vinegar |
| 1 |
T |
Olive oil |
|
|
Seeds from 1 large |
|
|
pomegranate |
| 2 |
T |
Chopped fresh mint leaves |
| 1/2 |
t |
Minced garlic |
INSTRUCTIONS
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 1/4-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@comteck.com> on Dec 19, 1997
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