Roast Lamb with Pomegranate Sauce Tuesday, Apr 10 2012 

2 teaspoons olive oil
1 (1-pound) boneless leg of lamb, trimmed
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper
3/4 cup chopped onion
2 garlic cloves, crushed
1/3 cup red wine
1 1/2 cups fat-free, lower-sodium chicken broth, divided
1/4 cup pomegranate juice
2 teaspoons sugar
2 teaspoons all-purpose flour

Preheat oven to 375°.

Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle lamb with 1/2 teaspoon salt and pepper; add lamb to pan. Sauté 10 minutes, turning to brown on all sides. Place pan in oven; bake at 375° for 15 minutes or until a thermometer inserted in thickest portion registers 130°. Remove lamb from pan; let stand 10 minutes.

Place pan over medium-high heat. Add onion and garlic to pan; sauté for 3 minutes, stirring occasionally. Add red wine; bring to a boil. Cook until liquid almost evaporates, scraping pan to loosen browned bits. Stir in remaining 1/4 teaspoon salt, 1 cup broth, juice, and sugar; bring to a boil. Cook until reduced to 1/2 cup (about 10 minutes), stirring occasionally. Combine remaining 1/2 cup broth and flour, stirring until smooth. Add flour mixture to pan; bring to a boil. Cook 1 minute, stirring occasionally. Strain mixture through a fine-mesh sieve; discard solids. Serve sauce with lamb.

Yield 4 servings (3 ounces of lamb and about 3 Tablepooons sauce)

Calories 317, Fat 18.8g (Sat 7.4g, Mono 8.4g, Poly 1.6g); Protein 22.5g; Carb 9.6g; Fiber 1g; Chol 77mg; Iron 2.4mg; Sodium 574mg; Calc 29mg.

Julianna Grimes, Cooking Light, December 2010, Page 172

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Pomegranate-GIazed Lamb Chops with with Cumin Carrots Thursday, Feb 2 2012 

SERVES 4

1 pound carrots, peeled and sliced on bias into ¼-Inch pieces
3 tablespoons honey
1/3 cup water
Salt and pepper
2 teaspoons whole cumin seeds
1 tablespoon unsalted butter, cut into 4 pieces
¼ cup chopped pitted oil-cured olives
6 loin lamb chops (about 6 ounces each), about 1¼ inches thick
1 tablespoon vegetable oil
1 cup pomegranate juice
1/8 teaspoon cayenne pepper

Bring carrots, 1 tablespoon honey, water, 1/2 teaspoon salt, 1/4 teaspoon black pepper. and 1 teaspoon cumin seeds to boil in large saucepan over medium high heat. Reduce heat to medium, then cover and simmer, stirring occasionally, until carrots are almost tender, about 5 minutes. Uncover, add butter and olives, inch continue to simmer until carrots are completely tender and liquid has reduced, about 2 minutes. Season with salt and black pepper, and cover to keep warm.

Pat lamb chops dry with paper towels and season with salt and black pepper. Heat oil in large skillet over medium—high heat until just smoking. Cook chops until well browned, 3 to 5 minutes per side. Transfer to platter. Pour off fat from pan. Add pomegranate juice, remaining honey, remaining cumin seeds, cayenne pepper, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Simmer mixture until thick and syrupy, about 5 minutes.

Return chops to pan. Turn once or twice to thoroughly coat with glaze. Transfer chops to platter. Serve with carrots.

30 minute Suppers, Spring 2011, Page 24

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