Servings:4

Though the lamb itself is deeply flavorful, the sweet-tart sauce is the real reason you won’t want this meal to end. The sauce cooks in just minutes and its components: pomegranate juice, wine, broth, balsamic vinegar, thyme, and honey, marry beautifully to dress up otherwise simple chops.

Ingredients

12 lamb rib chops
Kosher salt and freshly ground black pepper
2 Tbs. extra-virgin olive oil
1/4 cup minced shallot (about 1 large)
1/2 cup pomegranate juice (such as Pom brand)
1/4杯饱满的干红葡萄酒
1/4 cup homemade or low-salt chicken broth
1-1/2 Tbs. balsamic vinegar
1汤匙。新鲜的百里香叶，切碎
1/2 Tbs. honey
2 Tbs. cold unsalted butter, cut into small cubes

营养样本量基于四份
Calories (kcal) : 460
Fat Calories (kcal): 240
Fat (g): 26
饱和脂肪（G）：9
Polyunsaturated Fat (g): 2
单不饱和脂肪（G）：13
Cholesterol (mg): 145
钠（MG）：410
Carbohydrates (g): 10
Fiber (g): 0
Protein (g): 42

准备

Liberally season the lamb chops with salt and pepper on both sides. Heat the olive oil in a 12-inch sauté pan over medium-high heat until very hot. Sear the chops in two batches, until well browned on both sides, about 2 minutes per side for medium rare, 3 minutes per side for medium. Keep the chops warm on a platter covered with foil. Pour off and discard all but about 1 or 2 Tbs. fat from the pan.
Add the shallot to the pan and cook, stirring constantly, until browned, 1 to 2 minutes. Add the pomegranate juice, wine, chicken broth, vinegar, thyme, and honey and cook, stirring, until the liquid is reduced by half, 3 to 5 minutes. Reduce the heat to medium low and swirl in the butter until it melts. Taste and adjust the seasoning with salt and pepper.
将排骨转移到晚餐盘中，并与酱汁一起食用。

Serve withmashed potatoesand haricots verts.

（4个评分） Read Reviews

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Reviews (4 reviews)

BAdamsLD| 04/07/2019

Delicious, and a snap to make. No substitutions. Definitely goes into the repertory.
Krispie| 04/29/2018

This was super easy to make and absolutely delicious. I served with a brown butter couscous and roasted asparagus. We then used the leftover sauce on flank steak. Delicious! I will definately make again.
Smoochae| 12/24/2008

My husband was never fond of lamb before he tried this recipe. It is our FAVORITE go to recipe for lamb rib chops. Now that we are empty nesters and currently OCONUS (outside the US) we will be having this for dinner on Christmas Day...that's how fantastic it is. You can also use flavored Pom juice for an added twist. Herbed coucous, garlic green beean, and a Mediterranian style salad completes our menu. As my husband says "AWSOME!"
BUTTA211| 01/23/2008

Terrific! Made it with pork chops instead of lamb. Nice zippy sauce that I think would also be tasty on a steak. Served with brown butter orzo and green beans.