Lamb chops with pomegranate, cucumber, and mint salsa

1 Servings

Ingredients

Quantity Ingredient
4 Garlic cloves
4 3/4-inch-thick lamb chops (8 to 10 ounces each); (up to 1-inch)
2 teaspoons Minced fresh rosemary leaves
2 teaspoons Chopped fresh mint leaves
3 tablespoons Olive oil
½ cup Pine nuts
1 English cucumber
2 tablespoons Mint jelly
2 tablespoons White-wine vinegar
1 tablespoon Olive oil
Seeds from 1 large pomegranate
2 tablespoons Chopped fresh mint leaves
½ teaspoon Minced garlic

Directions

FOR SALSA

Mince garlic. Pat lamb chops dry. In a small bowl stir together garlic, rosemary, mint, and 1 tablespoon oil. Rub mixture onto lamb and season with salt and pepper. In a heavy non-stick skillet, heat 2 tablespoons oil over moderate heat until hot but not smoking and cook lamb chops 3 to 5 minutes on each side for medium-rare meat. Transfer lamb chops to a plate.

Make salsa:

Toast pine nuts in a dry skillet over moderate heat until golden. Seed cucumber and cut into ¼-inch dice. In a bowl whisk together jelly, vinegar, and oil until jelly is broken up into tiny pieces and add remaining salsa ingredients, tossing. Season salsa with salt and pepper.

(Do not make salsa ahead or it will become watery.) Top lamb with some salsa and serve remaining salsa on the side.

Yield: 4 servings

Notes: Recipe courtesy of Gourmet Magazine Recipe by: Cooking live Show #9017 Posted to MC-Recipe Digest V1 #968 by "Angele and Jon Freeman" <jfreeman@...> on Dec 19, 1997

Related recipes