MENU
 
 
 
 

  • Lamb Chops With Pomegranate, Cucumber, And Mint Salsa

    0 votes
    Lamb Chops With Pomegranate, Cucumber, And Mint Salsa
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 4 x Garlic cloves
    • 4 x 3/4-inch-thick lamb chops (8 to 10 ounces each), (up to 1-inch)
    • 2 tsp Chopped fresh rosemary leaves
    • 2 tsp Minced fresh mint leaves
    • 3 Tbsp. Extra virgin olive oil
    • 1/2 c. Pine nuts
    • 1 x English cucumber
    • 2 Tbsp. Mint jelly
    • 2 Tbsp. White-wine vinegar
    • 1 Tbsp. Extra virgin olive oil Seeds from 1 large pomegranate
    • 2 Tbsp. Minced fresh mint leaves
    • 1/2 tsp Chopped garlic

    Directions

    1. Mince garlic. Pat lamb chops dry. In a small bowl stir together garlic, rosemary, mint, and 1 Tbsp. oil. Rub mix onto lamb and season with salt and pepper. In a heavy non-stick skillet, heat 2 Tbsp. oil over moderate heat till warm but not smoking and cook lamb chops 3 to 5 min on each side for medium-rare meat. Transfer lamb chops to a plate.
    2. Make salsa:Toast pine nuts in a dry skillet over moderate heat till golden brown. Seed cucumber and cut into 1/4-inch dice. In a bowl whisk together jelly, vinegar, and oil till jelly is broken up into tiny pcs and add in remaining salsa ingredients, tossing. Season salsa with salt and pepper.
    3. (Don't make salsa ahead or possibly it will become watery.)
    4. Top lamb with some salsa and serve remaining salsa on the side.
    5. Yield: 4 servings
    6. Notes:

    Similar Recipes

    Leave a review or comment