INGREDIENTS

INSTRUCTIONS

:          Marinade and lamb:
:          Salt and pepper -- to taste
:          trimmed
1 TB rosemary leaves
4 TB pomegranate molasses
:          sliced
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
:          chopped
:          fine
:          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

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