This lamb with pomegranate sauce is about as seasonally appropriate as it gets and one of the best things Ive tasted in a long time
Prep Time
2 hrs 45 mins
Dificult
Medium
Servings
6
Ingredients
Instructions
Preheat the oven to 300 degrees F (150 degrees C).
Generously season lamb chops with salt and black pepper.
Heat vegetable oil in a Dutch oven over high heat. Place lamb chops in Dutch oven and cook until browned on all sides
about 8 minutes. Transfer lamb to a plate and reduce heat to medium.
Stir onion and a pinch of salt into the Dutch oven; cook until onions are slightly golden
about 3 minutes. Stir in garlic and cook for 30 seconds.
Pour pomegranate juice into the Dutch oven and scrape any browned bits off of the bottom of the pot. Pour in balsamic vinegar
increase heat to high
and bring to a boil.
Stir mint leaves
rosemary
and red pepper flakes into pomegranate juice mixture. Continue to boil until liquid is reduced by half
about 10 minutes. Return lamb and any accumulated juices to the Dutch oven
spoon pomegranate mixture over lamb
and cover.
Cook in the preheated oven until lamb is fork tender
about 2 hours.
Transfer lamb to a plate and set the Dutch oven on the stovetop over high heat. Bring pomegranate mixture to a boil; cook
skimming any fat that accumulates
until liquid is reduced by 1/3
about 5 minutes.
Stir in honey and season with salt and black pepper. Return lamb to the Dutch oven; stir to combine. Garnish with pomegranate seeds
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