Lamb Braised In Pomegranate
Serves: 2
Jailyn Upton
1 January 1970
Based on User reviews:
43
Spice
47
Sweetness
50
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1
Salt1 tbsp
Vegetable Oil4 cloves
Garlic (sliced)2 cups
Pomegranate Juice1 cup
Balsamic Vinegar (aged)1 tsp
Dried Rosemary1 tsp
Red Pepper Flake1 tbsp
Honey (or more to taste)2 tbsps
Pomegranate Seeds1 tbsp
Pumpkin SeedDirections:
1
Preheat oven to 300 degrees F (150 degrees C)
2
Generously season lamb chops with salt and black pepper
3
Heat vegetable oil in a Dutch oven over high heat
4
Place lamb chops in Dutch oven and cook until browned on all sides, about 8 minutes
5
Transfer lamb to a plate and reduce heat to medium
6
Stir onion and a pinch of salt into the Dutch oven; cook until onions are slightly golden, about 3 minutes
7
Stir in garlic and cook for 30 seconds
8
Pour pomegranate juice into the Dutch oven and scrape any browned bits off of the bottom of the pot
9
Pour in balsamic vinegar, increase heat to high, and bring to a boil
10
Stir rosemary, mint leaves, and red pepper flakes into pomegranate juice mixture
11
Continue to boil until liquid is reduced by half, about 10 minutes
12
Return lamb and any accumulated juices to Dutch oven, spoon pomegranate mixture over lamb, and cover
13
Cook in the preheated oven until meat is fork tender, about 2 hours
14
Transfer lamb to a plate and set Dutch oven on the stovetop over high heat
15
Bring pomegranate mixture to a boil; cook, skimming any fat that accumulates, until liquid is reduced by 1/3, about 5 minutes
16
Stir in honey and season with salt and black pepper to taste
17
Return lamb to the Dutch oven; stir to combine
18
Garnish with pomegranate seeds, sliced mint leaves, and pumpkin seeds