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Lamb Braised in Pomegranate
Lamb Braised in Pomegranate
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Prep Time:
15 minutes
Cook Time:
150 minutes
Total Time:
165 minutes
Braised lamb chops in tangy pomegranate sauce, perfect over polenta, potatoes, or rice.
Ingredients:
  • 3 pounds lamb shoulder blade chops
  • salt and freshly ground pepper to taste
  • 1 onion, sliced
  • 4 cloves garlic, sliced
  • 2 cups pomegranate juice
  • 0.33333334326744 cup aged balsamic vinegar
  • 8 fresh mint leaves
  • 0.25 teaspoon dried rosemary
  • 0.25 teaspoon red pepper flakes
  • 1 tablespoon honey, or more to taste
  • 2 tablespoons pomegranate seeds
  • 1 tablespoon sliced fresh mint leaves
  • 1 tablespoon pumpkin seeds
Instructions:
  • Preheat the oven to 300°F (150°C).
  • Season lamb chops liberally with salt and freshly ground black pepper.
  • In a Dutch oven over high heat, warm vegetable oil until shimmering. Add lamb chops and sear until golden on all sides, approximately 8 minutes. Remove lamb to a plate and lower heat to medium.
  • Saute the onions with a pinch of salt in a Dutch oven until slightly golden, about 3 minutes. Add garlic and cook for 30 seconds.
  • Add the vibrant pomegranate juice to the Dutch oven, gently release any flavorful browned bits from the bottom. Pour in the fragrant balsamic vinegar, crank up the heat to high, and let it reach a vigorous boil.
  • Add fresh mint leaves, fragrant rosemary, and a pinch of red pepper flakes to the vibrant pomegranate juice mixture. Allow the mixture to simmer until it is reduced by half, approximately 10 minutes. Place the lamb back into the Dutch oven along with any juices that have collected, spoon the flavorful pomegranate mixture over the lamb, and cover with the lid.
  • Roast the lamb in the preheated oven until it's tender enough to be easily pierced with a fork, approximately 2 hours.
  • Place the cooked lamb on a plate and place the Dutch oven on the stovetop over high heat. Bring the pomegranate mixture to a boil, skimming any fat that rises to the surface, and simmer until reduced by one-third, approximately 5 minutes.
  • Add the honey and season with a pinch of salt and freshly ground black pepper. Place the lamb back into the Dutch oven and mix well. Finish by topping with vibrant pomegranate seeds, fresh mint leaves, and crunchy pumpkin seeds.

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