Mint and Cilantro Lamb Chops

September 23, 2020
Created by Harmons
30 minutes
Serves 8
  • 2 cups pomegranate juice
  • 1 up balsamic vinegar
  • 4 Tbsp honey
  • 2 Tbsp cornstarch
  • 1/2 cup water
  • Paste
  • 1/2 cup fresh mint leaves
  • 1/4 cup fresh cilantro leaves
  • 6 cloves garlic
  • 1 tsp salt
  • 1 tsp freshly ground pepper
  • 1/2 cup fresh lemon juice
  • 1 tsp honey or agave
  • 1/4 cup olive oil
  • Lamb
  • 8 double-cut lamb rib chops (2" thick and 4 oz each)
  • 1 Tbsp olive oil
  • Salt and freshly ground pepper
  • Lemon juice
  • Pomegranate seeds
  • Fresh mint leaves, torn

In a large saucepan over medium heat, bring pomegranate juice and vinegar to a boil. Add honey and cook until liquid reduces by 1/2.

In a small bowl, add cornstarch to water and make a slurry. Add slurry, a little bit at a time, and wait until liquid thickens. Add more slurry if needed. It should be thick like a glaze.

Preheat oven to 350°.

Meanwhile, to make the paste, in a food processor fitted with the blade attachment, add mint, cilantro, garlic, salt and pepper, lemon juice, and honey. Pulse until chopped. While processing, gradually add oil in a steady stream until mixture is smooth.

To make the lamb, in a bowl, add olive oil, salt and pepper, and lemon juice. Place lamb inside bowl and coat with mixture.

In an ovenproof pan over medium-high heat, add lamb, and sear on both sides, in batches, about 3 minutes per side. Transfer lamb to oven and cook until meat reaches desired doneness (for medium-rare, 135°; medium, 140°; medium-well, 145°), 15-20 minutes. Drizzle with pomegranate sauce and pesto and sprinkle with pomegranate seeds and mint leaves for garnish.