INGREDIENTS

INSTRUCTIONS

Marinade and lamb:  :          Salt and pepper -- to taste 8    lamb
rib chops -- totally  :          trimmed 1 TB rosemary leaves 4 TB
pomegranate molasses 4  Cloves garlic -- thinly  :          sliced 2  
bay leaves -- broken 1/3 c  virgin olive oil  :          Garnish: fresh
pomegranate  :          seeds -- optional  :          Pomegranate Au
jus: 1/2    plus 1/2 tablespoon butter 1 TB  olive oil 4    shallots --
peeled and  :          chopped  :          fine 4    Cloves garlic --
peeled and  :          chopped  :          fine 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
1/2 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@inf.com on Mar 04, 97  Recipe By     :
CHEF DU JOUR NORMAN VAN AKEN SHOW #DJ9365

A Message from our Provider:

“Misunderstood? No one understands like Jesus”